Duck Au Poivre with Herb Rice and Tenderstem Broccoli

Pan-seared duck breast served with a creamy peppercorn sauce, buttered herb rice, and blanched Tenderstem broccoli.

Dinner Duck High Protein French Rice

Estimated Nutrition

Calories

1185

kcal / serving

1185 kcal total

Carbs

84.8g

per serving

84.8 g total

Fat

88.2g

per serving

88.2 g total

Protein

34.5g

per serving

34.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

milliliters

Double Cream

tablespoon

Butter

melted

GrainsCereals

100

grams

Basmati Rice

Liquids

milliliters

Red Wine

Meat

0.5

piece

Duck Breast

skin scored with a sharp knife

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

teaspoon

Black Peppercorns

crushed

tablespoon

Parsley

freshly chopped

Vegetables

grams

Tenderstem Broccoli

blanched

Method

Preheat the oven to 180°C.

Season the duck with salt and pepper and brown skin-side down in a frying pan.

Roast the duck in the oven for 8 to 10 minutes then let it rest on a board.

Deglaze the pan with red wine and simmer until reduced by half.

Stir in the cream and crushed peppercorns and simmer gently.

Boil the basmati rice in water for 8 to 10 minutes until tender and drain.

Coat a ramekin with melted butter and chopped parsley.

Mix the remaining butter and herbs into the rice and press into the ramekin.

Slices the duck and serve with the unmolded rice, broccoli, and sauce.