Apple & cardamom roasted duck breast


Ingredients: (for 4 people)


  • 2 duck breasts
  • 1 cup of apple juice
  • 1 tablespoon of peeled cardamom (or 4 cardamom cloves)
  • 2 cups of veal stock
  • 1 tablespoon of butter



1) Making diamond-shaped incisions in the duck fat without touch meat.


2) Salt the fat side of the breast & cook over low heat in a frying pan until obtain a golden color.


3) Turn & color the other side (add salt & pepper before).


4) Turn on the fat side & put in the oven, bake around 8 min. (the duck breast has to be served medium-rear).


5) In a frying pan, put apple juice & cardamom and then reduce until almost dry.


6) Add the veal stock & reduce about three quarters, we have to obtain a lightly soupy thickness (the quantity of the veal stock may change according to the thickness product).


7) Rectify seasoning.


8) Out of the heat, add a butter knob to the sauce & stir well.


9) Cut the duck breast with slices a 1-centimeter thick & top with the sauce.



Suggestion to serve with this dish: celeriac purée & roasted root vegetables (parsnips & carrots).


Recipe by Jérôme Turgeon, Executive Chef,

at Hotel Cheribourg at Orford


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