top of page

Duck'n tea


For 2 people / Preparation time 30 min / Cooking time 40 to 60 min
Plat de magret de canard aux légumes avec verres de vin et tasse de thé sur fond de cheminée
Verre avec thé et épices
Thé en vrac L'Instant Divin
Magret de canard et légumes
Sachet de thé infusé dans verre de lait


  • 1 organic duck breast

  • 1 to 2 pears, quinces or apples

  • 1 onion

  • 100ml red wine

  • 3 teaspoons of our tea L'Instant Divin

  • some cloves

  • 1 to 2 cinnamon sticks

  • Mango, quince, orange or tangerine jam

As always in my recipes, this is a simple inspiration. You can change the ingredients to suit your taste.

In the anti-waste approach which is very important to us, note that the sauce that remains at the bottom of the dish can easily be kept for 24 hours in the refrigerator and can be used as a base for the preparation of a delicious pasta dish the next day.


1) First of all, infuse the 3 teaspoons of "The Divine Moment" tea in the red wine of your choice. We used the Angevin from Domaine de la Petite Roche . One of our favorite wines!


2) Remove the duck breast from the oven 30 minutes before cooking


3) Crisscross with the duck skin and briefly sear it in a pan


4 ) Place the duck in a dish of your choice or in a casserole dish and surround it with previously cut fruits and vegetables. Add the cinnamon sticks, star anise and cloves and bathe generously in the tea-infused red wine.


5) Bake with the skin facing up at 60 ° C for 40 to 60 minutes depending on the thickness of the duck breast and the cooking intensity you want.


6) Preferably, accompany the tasting with the same wine and the same tea as used for the preparation.

bottom of page