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Duck Steak “Au Poivre” with crispy fried vegetables



Almost everyone that is not vegetarian loves steak and chips, so… here is a funky rendition to try. Duck suits the black pepper, and is by no means overpowered by it. The crispy fried vegetables are not only tasty, but they are fun and versatile as well.

Ingredient list

4 Barbary duck breasts (approx. 200 g. each )
4 Tbsp. cracked black pepper
1 Tbsp. sherry vinegar
1 Tbsp. chopped shallots
50 ml. cognac, or brandy
200 ml. double cream
50 ml. meat gravy, or stock
1 Tbsp. vegetable oil
1 Tbsp. butter
300 g. mixed vegetables, cut into julienne strips (e.g. carrot, celeriac, potato, leek, courgette, beetroot, etc. )
oil for deep frying


Carefully remove the skin from the duck breasts. Do this by pulling the skin away from the flesh, and releasing any bits that stick with a sharp knife.  Discard the duck skin.  Spread the black pepper generously over each breast, and press them quite firmly into the meat to encrust the breast.  Season with salt.

Heat the butter and oil in a large frypan over high heat and fry for 3 minutes on each side for medium rare, 6 minutes on each side for well done.  Remove the duck breasts from the pan, and keep warm.

Add the shallots and sherry vinegar to the pan, and stir well to scrape up the meat juices.  Add the meat stock, cognac, and cream and simmer until reduced to a sauce like consistency. 

 To cook the crispy vegetables heat approx. 2 litres or vegetable oil in a large pot, or deep fat fryer to 170 ‘ C  (test the temp. with a piece of bread first, it should sizzle energetically without browning immediately )  

Fry the vegetables stirring occasionally until they stop sizzling, and are crispy.  Remove and drain on kitchen paper, and season with salt.


Slice each duck breast and arrange on warmed plates.  Surround with a little sauce, and garnish with a generous “haystack” of the crispy vegetables.


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