Duck breasts with red fruits

Author: Nicolas Moreau, le cuisinier paresseux
Images poireaux
Preparation 10
Baking 40
Portions 4
Freezing No


  • 2 duck breasts (about 200 gr)
  • 60 ml (1/4 cup) of Les Cultures de chez nous sliced leeks
  • 200 gr of frozen red fruits mix
  • 100 ml of raspberries vinegar
  • 500 ml (2 cups) of poultry broth
  • 1 envelope of demi-galce sauce
  • 30 ml (2 tablespoons) of maple syrup
  • 250 ml (1 cup) of 15% cooking cream
  • Salt and pepper up to taste
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  • Finely chop duck breast with a knife. Salt and pepper. Cool down for 15 minutes in a plate at room temperature.
  • Meanwhile, cook leeks into raspberries vinegar with maple syrup at high heat. Reduce of three quarters.
  • Add red fruits, poultry broth and demi-glace sauce.
  • Mix well with a whisk and simmer at medium heat for about 30 minutes or until desired consistency.
  • Add cream, continue cooking few minutes while whisking. Set at warm.
  • Cook duck breasts (fat side) at medium high heat in a non-stick pan until fat is well browned and crispy. Turn duck breasts. Continue cooking for 3 to 4 minutes.
  • Mince and serve with fruits sauce.

Chef's notes

Tastefully yours, Nicolas Moreau, the lazy cook