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Seared duck breast with Cumberland sauce



Total: 45 min


15 min


30 min


4 servings
  • 1 Duck magret
  • 250 g Green peas
  • 0.5 Lemon
  • 1 pinch Ground ginger
  • 0.5 teaspoon Mustard
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper
  • 50 g redcurrant jelly
  • 1 orange
  • 50 mL wine porto


  • Melt the jelly with port, mustard and ginger in a saucepan. Add the zest and juice of 2 lemons and 2 oranges. Season with salt and pepper. Bring to a boil and stir until the sauce is thickened.
  • Heat a little salt in a frying pan. Place the duck breast skin side down, sprinkle with pepper and cook for 5 to 10 minutes.
  • Discard the fat, turn the duck breast over, add pepper and cook for 5 to 10 more minutes.
  • Cook the peas in a saucepan of salted boiling water. Drain. Drizzle with a little olive oil, sprinkle with salt and pepper.
  • Cut the meat into thin slices, arrange on plates and pour the sauce over.
  • Serve the duck breast in Cumberland sauce along with the peas.

Recipe tips

  • A meal combining varied foods is the first step towards balance!