Chef Sebastien was adamant that Pink Pepper Sauce wat the best accompaniment to duck breast. And damn he was right, Pink peppercorns lend foods a different kind of heat, closer to chiles than black pepper. They have the same peppery bite, but it's wrapped in a sweet fruity flavour reminiscent of a berry with an attitude.
Serves 2, 400 g.
Preparation, cooking and serving instructions
Frozen product. To defrost, put in the fridge for 24 hours. Once defrosted, heat, and consume within 48 hours.
Heat up the pan, cut some line in the fat side of the magret, cook for 5 min on the fat side, flip the breast, cook another 5-6 min and then let it rest for 5 min. If you don't like your magret too rose you can add an extra 5 min in a preheated oven after cooking in the pan.
Reheat the sauce gently in a sauce pan until it boils.
Pour the sauce on the breast.