Duck breast fillet with Santocci

(level 1 to 3)

(number of persons) 

 Preparation time: 15 min.
 Cooking time: 30 min.

 Oven temperature: 240°C


  • 4 duck breasts, (with or without sternum), with skin
  • 3 large lemons
  • 250 ml Santocci
  • 40 g butter
  • 2 tbsp olive oil
  • Rucola, for the garnish
  • 40g grated parmesan cheese
  • 40 ml Extra virgin olive oil
  • 20 ml Balsamic vinegar (1.30 intensity)
  • 5 ml Extra virgin olive oil with white truffle


  • Pat the duck breasts dry with kitchen roll, score the skin in a crosshatch diamond pattern with a small, sharp knife and place in a bowl.
  • Peel the 2 lemons, put the peel in a bowl and squeeze the juice out.
  • Pour the Santocci on top and leave the duck breasts to marinate in the fridge for at least 30 minutes.


  • Pre-heat the oven to 240 °C.
  • Take the duck breasts out of the marinade and pat them dry; put the marinade to one side.
  • Season the duck breasts generously with sea salt and freshly ground black pepper.
  • Cut the third lemon into slices.
  • Melt the butter over medium heat in an ovenproof frying pan, where the duck breasts can be placed side by side.
  • Wait until the butter foams and skim carefully with a spoon. Put the oil in a pan and bake the fillets skin-side down until brown, then turn over.
  • Bake for 2 minutes and then pour in the leftover marinade.
  • Turn the fillets so that both sides are covered with sauce; then they will caramelise a little.
  • Place the lemon slices on top and put the pan in the oven - 4 minutes for medium-rare or longer for more well-done.
  • Lay the duck breasts on a chopping board and cut each breast into thick slices.
  • Place a duck breast on each plate, drizzle the sauce on top and serve with rucola salad. Season the rucola to taste with some grated parmesan cheese

For the rucola dressing:

  • Pour the extra virgin olive oil into a small bowl.
  • Add the balsamic vinegar and beat well through the oil with a fork.
  • Add up to 5 ml extra virgin olive oil with white truffle and stir this well into the olive oil and balsamic vinegar.
  • Season to taste with salt and pepper and drizzle the dressing over the rucola.

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