Jun 09 2026
Restaurants›Affäre›Lacquered Pekin Duck Breast Recipe

Lacquered Pekin Duck Breast Recipe

Inspired by Affäre
Time2h
Serves2

Lacquered Pekin duck breast with 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 Puree

Baby Vegetables

Duchesse Potatoes

Method

Preparing the Duck Breast

  1. 1

    Score the Duck

    Using a sharp knife, score the skin of the pekin duck breasts in a crosshatch pattern, being careful not to cut into the meat.

  2. 2

    Season

    Rub the duck breasts with salt and black pepper, ensuring an even coating.

  3. 3

    Cook the Duck

    Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip the duck and cook for an additional 4-5 minutes until the meat is medium-rare. Remove from heat and let rest.

Making the Lebkuchen-Citrus Glaze

  1. 4

    Combine Ingredients

    In a saucepan, combine crushed lebkuchen cookies, orange juice, honey, soy sauce, ground cinnamon, and ground ginger.

  2. 5

    Cook the Glaze

    Bring the mixture to a simmer over medium heat, stirring frequently until it thickens, about 10 minutes. Remove from heat and set aside.

Preparing the Orange-Peppercorn Sauce

  1. 6

    Combine Ingredients

    In a saucepan, combine orange zest, heavy cream, crushed white peppercorns, and chicken stock.

  2. 7

    Reduce the Sauce

    Simmer the mixture over medium heat until reduced by half, about 10-12 minutes. Set aside.

Making the Ginger Carrot Purée

  1. 8

    Cook Carrots

    In a pot, combine chopped carrots, grated ginger, butter, salt, and water. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15-20 minutes.

  2. 9

    Purée the Mixture

    Transfer the cooked carrot mixture to a blender and blend until smooth. Adjust seasoning if necessary.

Preparing Baby Vegetables

  1. 10

    Blanch the Vegetables

    In a pot of boiling water, blanch baby carrots, baby zucchini, and baby radishes for 2-3 minutes. Drain and set aside.

  2. 11

    Sauté

    In a skillet, sauté the blanched vegetables in a little butter until tender and warmed through.

Making Duchesse Potatoes

  1. 12

    Cook Potatoes

    Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.

  2. 13

    Mash and Mix

    Add butter, egg yolks, salt, and grated nutmeg to the drained potatoes. Mash until smooth and creamy.

  3. 14

    Pipe the Potatoes

    Using a piping bag, pipe the potato mixture onto a baking sheet in decorative shapes. Bake in a preheated oven at 200°C (400°F) for about 20 minutes or until golden.

Plating the Dish

  1. 15

    Slice the Duck

    Thinly slice the rested duck breasts.

  2. 16

    Drizzle Sauce

    On a plate, create a base with the ginger carrot purée, arrange the duck slices on top, and drizzle with the orange-peppercorn sauce and lebkuchen glaze.

  3. 17

    Add Vegetables and Potatoes

    Garnish with sautéed baby vegetables and arrange duchesse potatoes on the side.

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