• 45min
  • 30min
  • Intermediate
  • 4 Servings
0 vote


For the duck breast:
  • 1 and ½ tbsp acacia honey
  • Salt and pepper
  • 3 tbsp white balsamic vinegar
  • 1 duck breast
For the accompaniment:
  • 1 Pink Lady® apple
  • 1 half lemon
  • 2 tsp acacia honey
  • 4 tsp rosewater
  • 2 tbsp white balsamic vinegar
  • 3 red chicory bulbs
  • 4 tbsp argan oil
  • 4 Javanese long pepper fruits
  • Salt
For the sauce:
  • 1 Pink Lady® apple
  • 1 half lemon
  • 100 g fresh raspberries
  • 20 g butter
  • 100 ml water
  • 1 tbsp acacia honey
  • 1 shallot
  • Salt and pepper
  • 2 tbsp white balsamic vinegar
To serve:
  • Sea salt
  • 30 g raspberries
  • a few chive blades


For the duck breast:
  1. Trim the excess fat off the duck breast: Score the skin in a lattice pattern without cutting into the flesh. Season with salt and pepper.
  2. Put the duck into a cold pan. Cook for 10 minutes on a medium heat.
  3. Set the duck aside and remove excess fat.
  4. Deglaze the pan on a low heat with the balsamic vinegar and the honey. Put the duck fillet back in the pan, sprinkle with the sauce and leave to simmer for another 6 minutes. Remove from the heat and leave the meat to cool to room temperature.
For the accompaniment:
  1. Brunoise the Pink Lady® apples and sprinkle with lemon juice to prevent them turning brown.
  2. Separate the chicory leaves.
  3. Crush the Javanese long pepper.
  4. Mix the oil, vinegar, rose water, honey, salt and pepper and pour the sauce over the apples. Keep back a little sauce to dress the dish.
For the sauce:
  1. Brunoise the Pink Lady® apples and sprinkle with a little lemon juice.
  2. Finely chop the shallot.
  3. Brown the shallot and the apples in the butter and honey. Leave to brown for 8 minutes.
  4. Deglaze with the vinegar. Season with salt and pepper. Add the raspberries, water and leave to simmer on a low heat for about 3 minutes.
  5. Mix and strain through a conical sieve for a smooth sauce.
To serve:
  1. Cut the duck into slices about 2.5 cm thick.
  2. Put 2 slices on each plate and add a drizzle of sauce. Arrange the apple brunoise and chicory and decorate with a few raspberries and chives. Season with fleur de sel and Javanese long pepper and add a little of the remaining sauce.

Pink Lady® top tip

If you do not have argan oil, you could replace it with hazelnut oil.

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