Jun 09 2026
Restaurants›Affäre›Gebratene Entenbrust Recipe

Gebratene Entenbrust Recipe

Inspired by Affäre
Time1h 30m
Serves2

Lacquered Pekin duck breast, Lebkuchen-citrus glaze, orange-peppercorn sauce, Ginger carrot purée, baby vegetables, Duchesse potatoes

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Ingredients

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Duck Breast

Lebkuchen-Citrus Glaze

Orange-Peppercorn Sauce

Ginger Carrot Purée

Baby Vegetables

Duchesse Potatoes

Method

Preparing the Duck Breast

  1. 1

    Seasoning the Duck

    Pat the Pekin duck breasts dry with paper towels. Score the skin in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.

  2. 2

    Cooking the Duck

    In a cold, dry skillet, place the duck breasts skin-side down. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes. Flip and cook for another 3-5 minutes until the internal temperature reaches 65°C (150°F). Remove from heat and let rest.

Making the Lebkuchen-Citrus Glaze

  1. 3

    Combining Ingredients

    In a small saucepan, combine Lebkuchen spice mix, orange juice, honey, and soy sauce. Bring to a simmer over medium heat.

  2. 4

    Reducing the Glaze

    Let the mixture reduce until it thickens slightly, about 5-7 minutes. Remove from heat and set aside.

Preparing the Orange-Peppercorn Sauce

  1. 5

    Cooking the Sauce

    In a saucepan, combine orange juice and crushed black peppercorns. Simmer for about 5 minutes.

  2. 6

    Finishing the Sauce

    Add heavy cream and cook until the sauce reduces and thickens, about 3-5 minutes. Stir in butter until melted and smooth.

Making the Ginger Carrot Purée

  1. 7

    Cooking Carrots

    Peel and chop the carrots. Boil in salted water until tender, about 15 minutes.

  2. 8

    Blending the Purée

    Drain the carrots and transfer to a blender. Add fresh ginger and butter. Blend until smooth. Season with salt to taste.

Cooking Baby Vegetables

  1. 9

    Blanching

    In a pot of boiling salted water, blanch the asparagus, baby carrots, and peas for 2-3 minutes until just tender. Immediately transfer to an ice bath to stop cooking.

  2. 10

    Sautéing

    Drain and sauté the vegetables in a little butter until heated through, about 2-3 minutes.

Preparing Duchesse Potatoes

  1. 11

    Boiling Potatoes

    Peel and chop the potatoes. Boil in salted water until tender, about 20 minutes.

  2. 12

    Making the Mixture

    Drain the potatoes and mash until smooth. Mix in egg yolks, butter, and nutmeg. Pipe the mixture into desired shapes on a baking sheet.

  3. 13

    Baking

    Bake in a preheated oven at 200°C (400°F) for 15-20 minutes or until golden brown.

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