Duck breast with summer vegetable skewers

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Tarte en fleur

Duck breast with summer vegetable skewers

Preparation 30 minutes
Service 4 people
Difficulty 5/10


  • 2 duck breasts
  • 2 small courgettes/zucchini
  • 1 red onion
  • 10 cherry tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Olive oil
  • 5 sprigs rosemary
  • 2 sprigs fresh thyme
  • 1 tsp pink peppercorn
  • Salt and pepper
  • For the sauce (optional):
  • 2 oranges
  • 1 tsp honey


  1. Deseed the bell peppers and cut them into squares. Peel the red onion and cut it into rounds. Rinse and dry the courgettes/zucchinis and cut them into rounds.
  2. Place the vegetables alternately on skewers. Put them in a dish, drizzle with olive oil and season with salt and pepper. Add the rosemary and thyme and leave in the fridge.
  3. Heat the oven to 170 C/340 F/gas 3. Score the fat of the duck breasts in a diamond pattern with the tip of a sharp knife, taking care not to cut the flesh. Fry for 3 minutes each side in a frying pan without oil or fat, or on a plancha.
  4. Put the duck breasts in a dish and place in the oven for 10 mins.
  5. Remove, wrap in aluminium foil and set aside.
  6. Cook the vegetable skewers on a grill or plancha for 10 mins, turning regularly.
    Slice the duck breasts and serve with the grilled vegetable skewers, sprinkled with freshly ground black pepper and crushed pink peppercorn.

The Chef's twist

Squeeze the juice of 2 oranges into a pan. Add a tsp of honey and reduce on the hob until it has a syrupy texture. Drizzle over the duck breast.