Duck Breast Wrapped in Chicken with a Fragrant Port Sauce

7th March 2016

by Chef Marvin Gauci


Take this list with you to any of our 8 supermarkets:
  • Carrefour diced onions
  • 1
    duck breast
  • 2
    chicken breasts
  • 25 Grams
    cranberry jam
  • ½ Cups
  • 100 Millilitres
    meat stock
  • 50 Millilitres
    fresh cream
  • 1 Tablespoon
    Carrefour rosemary
  • Carrefour pine nuts


  1. Pre-heat the oven to 180°C. Remove the skin from the duck breast and divide into two equal sized portions. Take the chicken breast and with a sharp pointed knife cut a pocket in the centre of the breast, large enough for the duck breast

  2. Shallow fry or grill the chicken until golden, then place in the preheated oven and bake for 15-20 mins, checking to make sure the chicken is cooked through without overcooking the duck.

  3. For the sauce, add 1 tbsp oil to a heated pan and cook the onions until they begin to brown. Add the cranberry jam, rosemary and the port, reduce for 30 seconds, add the stock and reduce for 3 minutes on low heat. Finally, add the cream and reduce further until the sauce thickens.

  4. Place the chicken on the serving plate and cut into 2 pieces, pour the sauce over the chicken and top with roasted pine nuts. Serve with a spring onion garnish on the side.