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Duck breast with Pears in Red Wine and Roquefort Sauce


The largest region of France, Midi-Pyrénées, arguably boasts some of the most varied tastes and textures of French gastronomy.
Striking a charming balance between French and Spanish cultures, the dishes here are particularly hearty, country dishes often featuring chicken, duck and goose. Renowned for its' strong Roquefort cheese and delicious sweet tarts and pies.

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  • 2 duck breasts
  • 20g butter
  • Salt
  • freshly ground pepper
  • 2 pears
  • 1 teaspoon of sugar
  • 20cl red wine
  • 4 spices
  • Sauce:
  • 40g of Roquefort
  • 1/2 onion
  • chopped
  • 10g of butter
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons red wine
  • 20cl background of poultry
  • 12cl of fresh cream
  • Salt
  • freshly ground pepper


servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Average budget


Step 1

Prepare the pears in red wine:

Peel the pears, cut them in half. Put sugar in a pot and add the red wine and the 4 spices. Immerse the pears and cook a good 10 minutes (pears must be tender).

Cooking the Duck:

Put the duck breasts in a cold pan and heat very gently. The fat will melt, keep removing it during cooking process. This operation will last about 20 minutes. When the fat has decreased enough, remove the duck breasts and salt.

Remove excess fat from the pan, heat and cook the cutlets on the side for 3 minutes. Leave to rest for at least 10 minutes. Season with pepper.

Put the pears and the duck breast in a warm place (or in the oven at low temperature).

Sauce preparation:
Put the butter in a small saucepan and brown the onion. Splash over the balsamic vinegar and wine. Add chicken stock and reduce, over high heat.
Add the cream and Roquefort, while mixing.

Cut the pears into quarters, slice the duck breast and drizzle with Roquefort sauce.

Bon appétit!

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