Duck breast with gingerbread and pears

magret de canard
Arpège’s chefs have concocted an original and tasty recipe: duck breast with gingerbread and pears.

  • 6 duck breasts
  • 3 Conference pears
  • 200g of gingerbread
  • 100g of sugar
  • 300g of red wine
  • 4g of cinnamon
  • 120g of veal stock
  • 50g of butter
  • Salt and pepper
  1. Peel and quarter the pears (half a pear per person) and poach them in the mulled wine with the sugar and cinnamon. Keep the juice from the poached pears to make a sauce.
  2. Cut the gingerbread into cubes, dry them in the oven set at 150° C. Cool then mix down into a gingerbread powder.
  3. Use this powder to bread the pear quarters on all sides. Place them on a baking sheet covered with baking paper and brown them quickly in the oven set at 200 ° C. Keep warm until ready to serve.
  4. To make the sauce, reduce the juice from the poached pears to make a syrupy sauce. Add the veal stock, reduce again then season. Strain through a fine sieve then whip the butter sauce by adding the butter little by little and whisking vigorously in order to bind the butter and the sauce. Keep warm in a double boiler.
  5. Degrease and pepper the duck breasts. Using a knife, make a grid pattern on the fatty skin side of the duck breasts then cook them slowly on the skin side. Once the duck breasts are pink, keep them warm until dressing the plates.
  6. Arrange the pears on the plate, followed by the duck breast and then the sauce. Decorate the plate with a sprig of chervil placed on the duck breast and serve hot. 


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