Duck & Pepper purée with chorizo

Canard et purée de poivron au chorizo

Duck & pepper purée with chorizo

  • People
    For 2
  • preparation time
    1 hour
  • Winery pairing
    Cordon Rouge


  • 1 duck breast
  • 2 red peppers
  • 1 tomato
  • 1/2 garlic clove
  • 1 tsp mild chili powder
  • 30g chorizo
  • 1 glass water
  • 1 tbsp olive oil
  • Salt & pepper


Step 1. Duck & Pepper purée

  1. Roughly chop the chorizo and brown it in a saucepan with 1/2 chopped garlic clove in the olive oil.
  2. Add the crushed tomato and pepper, then the mild chili powder, and add a glass of water.
  3. Leave to form until the pepper is cooked, add salt and pepper.
  4. Mix everything and filter with a strainer.
  5. Nick the duck skin lengthways. Cook the duck breast in a frying pan with no added fat for 2 min on each side, then put into the oven at 200°C for 8 min.

Step 2. Plating-Up

  1. Halve the duck breast lengthways.
  2. Put a little sauce on a plate and place the duck breast on either side of it.

Mumm Cordon

Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.

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