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Duck Breasts with Pepper Cream Sauce, Wild Mushrooms, Spinach, Chard and Potatoes en Cocotte

Succulent roasted duck breasts served with a rich peppercorn cream sauce, wild mushrooms, and buttery potato and green vegetables.

DinnerDuckFrench CuisineMain CourseGourmet
Estimated Nutrition
Calories
1208
kcal / serving
4832.1 kcal total
Carbs
35.7g
per serving
142.6 g total
Fat
105.6g
per serving
422.5 g total
Protein
28.7g
per serving
114.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
g
Butter
for potatoes
1
tbsp
Butter
for sauce
200
ml
Double Cream
heavy cream
1
tbsp
Butter
for wild mushrooms
1
tbsp
Butter
for greens
Liquids
25
ml
Cognac
for sauce
250
ml
Chicken Stock
liquid stock
Meat
4
piece
Duck Breasts
fat scored in a criss-cross pattern
NutsSeeds
8
clove
Garlic
skin on, left whole, crushed
2
tbsp
Green Peppercorns
crushed
2
tbsp
Black Peppercorns
crushed
OilsFats
5
tbsp
Olive Oil
for potatoes
2
tbsp
Olive Oil
for wild mushrooms
1
tbsp
Olive Oil
for greens
Vegetables
1
kg
Jersey Royal Potatoes
or similar new potatoes
2
piece
Shallots
finely chopped
100
g
Wild Mushrooms
for sauce, cleaned and roughly chopped
400
g
Wild Mushrooms
for side dish
1
bunch
Chard
stems removed, blanched
250
g
Baby Spinach
blanched

Method

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