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Maigret (Duck Breast) withnwild Fruit and Red Potatoe Chips

Meat A- A+

Preparation Time: QUICK
Serves: 4


  • 2 un Duck Breasts
  • 100g Wild Fruit (Raspberries and Blueberries)
  • 200g Red Potatoes
  • 2 dl Gallo Moonlight Harvest Extra Virgin Olive Oil
  • 15ml Gallo Raspberry Vinegar
  • To taste * Salt and Pepper from the mill

Season the duck breasts with salt, pepper and a few drops of the Gallo Raspberry Vinegar.
Score the skin of the duck breasts.
Heat the Gallo Moonlight Harvest Olive Oil and fry the duck breasts such that the skin is first in contact with the heat to melt the fat, but leaving the meat pink.
Fry the red potatoe chips in in the olive oil and dry them well. Season the chips with salt and pepper from the mill.
Take the duck breasts from the frying pan, add the wild fruit and Gallo Raspberry Vinegar to the sauce.
Cut the duck breasts in two halves and serve with the sauce.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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