Duck Breast with Green Pepper



  • 2 large duck breasts (350g to 400g) cut into 4 pieces of the same size
  • 150 ml of cream 35%
  • 50 ml of vermouth
  • 1 tbsp dehydrated chicken stock
  • 1 tsp green pepper
  • Salt and freshly ground pepper


  • Put the pieces of duck breast in a pan and cook on the skin side for 8 minutes over low heat. Remove the fat.
  • Turn the duck breasts over and continue cooking for 4 minutes. Keep aside.
  • Deglaze the pan with the vermouth and add the green pepper, the cream and the chicken stock.
  • Salt lightly and pepper.
  • Simmer for 2 minutes over low heat for the sauce to thicken.
  • Place the duck breasts on warm plates, surround them with sauce.
  • Enjoy!