“Peppered Duck with Vanilla Puree, Pea and Wild Mushroom Ragout” is an exquisite recipe full of flavors and textures. This delicious dish showcases tender and succulent duck paired with a rich marsala jus, offering a delicious bistro experience. The creamy mashed potatoes with a hint of vanilla add a unique touch and go perfectly with the tender meat. The pea and wild mushroom ragout refines the dish with its earthy and hearty elements. The combination of these ingredients creates a truly enjoyable and unforgettable culinary experience that tantalizes the taste buds of non-Muslims.”
- 2 duck breasts
- 1 tbsp ground black pepper
- 85g smoked bacon strips
- 50 g wild mushrooms, e.g. E.g. chanterelles or oyster mushrooms, sliced or torn
- 2 tbsp port wine or Marsala
- 100g fresh peas, cooked in boiling water for 2 minutes, or frozen peas, thawed
- 100 ml chicken broth
- 500g potatoes
- 2 tbsp double cream or crème fraîche
- ¼ vanilla pod, sliced open
- small piece of butter
- Peel the potatoes and cut them into pieces.
- Place in a pot of cold salted water and bring to the boil.
- Reduce heat and simmer for 10 minutes until tender, then drain in a colander.
- While they are draining, return the pan with the cream and vanilla bean to a low heat and heat to let them infuse.
- Remove the vanilla bean and remove the pan from the heat.
- Push the potatoes through a potato ricer back into the pan.
- Add butter and spices and stir until a smooth paste forms.
- Put aside.
- Season the duck all over with salt and press the pepper onto the skin side.
- Place the duck, skin side down, in a cold roasting pan and heat over low to medium heat.
- As the pan heats up, the duck will begin to cook – you just want to hear a slight sizzle coming from the pan.
- If it boils too quickly, reduce the heat slightly.
- Cook for 10 minutes, shaking the pan occasionally.
- When the skin is mahogany and crispy, turn the breasts over and cook on the flesh side for another 5 minutes.
- This creates a duck that is slightly pink in the middle.
- Transfer the duck to a tray or plate and let it rest.
- Pour all but 1 teaspoon of fat from the duck skillet, return the skillet to the heat, and fry the bacon until crisp, 3 minutes.
- Increase the heat, add the mushrooms and cook for another 2 minutes.
- Add the port wine, add the peas and stock and simmer for another 2 minutes.
- Pour the juice from the resting duck into the pan and season to taste.
Equipment and tools
- frying pan
- wooden spoon
- Potato masher
This recipe contains the following allergens:
- Bacon lard
- chicken broth
- Double cream
Please ensure that you or anyone consuming this dish does not have any allergies or intolerances to these ingredients.
Storage and leftovers
Leftover peppered duck with vanilla puree, peas and wild mushroom ragout can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently heat in a skillet over medium heat until warmed through.
Health benefits of peppered duck with vanilla puree, peas and wild mushroom ragout
Duck is a delicious and nutritious protein that offers various health benefits. Paired with the exotic flavors of vanilla puree, peas and wild mushroom ragout, this dish not only satisfies your taste buds, but also provides numerous nutrients that support your well-being.
1. Rich in protein
Duck breasts are an excellent source of high-quality animal protein. Protein is important for building and repairing tissue, supporting muscle growth and maintenance, and promoting satiety. Including protein-rich foods like duck in your diet can help you feel fuller for longer and aid in weight management.
2. Contains essential vitamins and minerals
Wild mushrooms such as chanterelles or oyster mushrooms not only add flavor, but are also an excellent source of important vitamins and minerals. They are particularly rich in B vitamins, including niacin, riboflavin and pantothenic acid, which play important roles in energy production, brain function and healthy skin.
Peas add vibrant color to the dish and provide important nutrients. They are rich in vitamins A, C and K as well as folic acid and potassium. These nutrients support a healthy immune system, vision, collagen production and blood pressure regulation.
3. Antioxidant properties
The ground black pepper used in this recipe provides a warm and spicy flavor while providing antioxidant benefits. Black pepper contains a compound called piperine, which has been shown to have anti-inflammatory and antioxidant properties and may protect against oxidative damage and reduce the risk of chronic diseases.
4. Good source of fiber
Both the potatoes and peas contribute to the fiber content of this dish. Fiber is essential for maintaining a healthy digestive system, preventing constipation and promoting satiety. Adequate fiber intake has also been linked to a lower risk of heart disease, type 2 diabetes and certain types of cancer.
5. Tasty and yet lower in fat
Duck does contain fat, but the cooking method and limited use of butter make for a healthier option. The addition of smoked bacon provides a rich flavor, but the amount is moderate, so the dish is lower overall in saturated fat compared to traditional recipes. Opting for lower fat double cream or crème fraîche further contributes to a healthier profile.
Next time you’re ready for a gourmet culinary experience, consider making this Peppered Duck with Vanilla Puree, Peas and Wild Mushroom Ragout. Packed with protein, vitamins, minerals, antioxidants and fiber, this dish will not only satisfy your taste buds but also contribute to your overall well-being.