Peppered duck breast with Vice Caché



  • 2 duck breasts
  • 125 ml veal broth
  • 1 shallot, minced
  • 15 grains of pepper, crushed
  • 60 ml Vice Caché
  • 30 ml butter
  • Salt and pepper to taste
  • Vice Caché cherry liqueur
    (product 587311 at the S.A.Q.))

Score duck skin in crosshatch pattern.

Heat a heavy skillet and grill the skin for 2 minutes until it is well browned, then turn over and cook for one minute.

Finish cooking in oven heated to 375º C (5 to 8 minutes, depending on size of duck breasts).

Let sit before slicing diagonally.

Meanwhile, melt butter and sweat the shallots with pepper for approximately 2 minutes.

Add the duck or veal broth and the Vice Caché.

Season to taste.

Spoon sauce onto plates, and fan out the sliced duck breasts over the sauce.

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