Blue Bunny


Blue Bunny®
Duck a la Bordeaux Cherry Chocolate

Sumptuous seared duck breast is served over wilted spinach leaves with an extraordinarily simple sauce - melted Blue Bunny® Premium Bordeaux Cherry Chocolate Ice Cream.
Difficulty: Moderately Easy
Cook Time: 25 to 30 minutes
Makes: 4 servings


  • 2 cups Blue Bunny® Premium Bordeaux Cherry Chocolate
  • 4 duck breasts
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon peppercorns
  • 2 cups spinach, washed and clean


Preheat the oven to 350 degrees.

In a sauté pan on medium heat, add the oil until hot. Season the duck breast on both sides with salt and pepper. Place the duck breast skin side down for five minutes or until brown. Flip the duck over and repeat the process of cooking it for five minutes. Drain the excess oil from the pan. Place the pan in the oven for 25 minutes. Place peppercorns on top of the duck. Remove from the oven, lay the spinach over the top, and add a pinch of salt. Keep the pan away from the fire until needed.

For the sauce:
In a saucepan over medium heat, slowly melt theice cream until thick bubbles form. Remember to stir constantly.

For the plate:
Move the spinach around the bottom of the pan to absorb the drippings. Place the spinach at the bottom of the plate. Add duck breast over the spinach. Ladle the ice cream sauce over the top.


Before placing the spinach on the plate, pat dry any excess oil or water.
Blue Bunny®
Duck a la Bordeaux Cherry Chocolate
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Used in this recipe:
Premium Ice Cream
Bordeaux Cherry Chocolate

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Ratings and Reviews
(1 Total Rating)
This Recipe's Average Rating

Reviewed By: Lisa Bloomfield
7/26/2009 9:08:51 PM
This Chef is first class. I watch him on PBS doing these crazy recipes and they all work!!! Keep at it Chef Joe!

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