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Duckling fillets with grilled spices


Santa Claus brings us in his hood this recipe with a sweet smoky and grilled taste. With a slightly sweet shallot chutney it's already a party!

Ingredients for 2 people

Duckling fillet(340 g)
Salad mix(50 g)
0.5 x Toasted spice mixes - Sur Les Quais (4g)(2 g)
2 x Potato(440 g)
3 x Echalion(90 g)

In your kitchen

2 tsp x Vinegar (white or cider)
1 tsp x Sugar
Olive oil
Vinegar of your choice
1 x Saute pan
1 x Saucepan
1 x Colander
1 x Small saucepan

Nutritional values ​​per serving

549.21 kcal


1-The echalion chutney.

Chop the scallions. In a small saucepan, heat a drizzle of olive oil on medium to high. Brown the shallots, sugar and vinegar for 10 to 12 minutes. Stir regularly. At the end of cooking, add the mixture of toasted spices and mix.


While the chutney is cooking, peel and cut the potatoes into pieces. Place them in a saucepan and cover them with plenty of water. Cook them for 15 to 20 minutes. Once cooked, mash them. Season with salt and pepper and add a drizzle of milk and a knob of butter for a smoother mash.

3-Duckling fillets

Tip: Crisscross the skin of the duckling fillets with a knife, without cutting the flesh. When cooking, this will allow the heat to penetrate well into the fillets! At the same time, in a sauté pan, heat a drizzle of olive oil over medium to high heat. Cook the duckling fillets skin side down for 2 to 3 minutes. Salt and pepper. Turn the fillets over and continue cooking for 4 to 8 minutes over low heat depending on the desired doneness. 

4-The salad

Season the salad mixture with a drizzle of olive oil and vinegar!

5-Serve the duck fillets accompanied by the shallot chutney with grilled spices, mashed potatoes and salad.