You need:

  • ½ large French Duck Breast per person

Strawberry sauce for 4-6 people:

  • 300g fresh strawberries sliced
  • 20ml butter or canola oil
  • 1 medium shallot or 1 small red onion, chopped
  • 1 clove garlic, crushed
  • 5ml lightly crushed black and pink peppercorns
  • ½ C port or red wine
  • Salt to taste


Heat butter or oil & sauté the onion.

Add the garlic, peppercorns & strawberries, cook for 2-3 minutes, add the wine & simmer to reduce to desired texture.

Season to taste.

Score duck breasts with sharp knife at 5mm intervals.

Place duck breasts in a warm non-stick pan, skin side down and allow to brown slowly. A large amount of fat will be released. Once the skin is crisp & golden turn the breasts and turn the pan off.

Leave to stand for 5 minutes to warm the underside through. This should give you a pink, but not raw center.

Slice breasts about 1cm thick, serve with warm sauce.