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Duck with Kasteel Xtra

Today, we’re cooking with beer with master chef Dieter Fleurinck. He’s making duck breast with kale, fig and a Kasteel Xtra sauce.

Preparation time:
2 h

to serve 4


  • 4 duck breasts
  • 33 cl Kasteel Xtra
  • 1 kale
  • 4 figs
  • 400 g potatoes
  • 100 g butter
  • 30 g honey
  • 1 pomelo
  • 1 onion
  • 1 carrot
  • 50 g green celery
  • 1 clove of garlic
  • 1/2 dl English sauce
  • 6 dl brown poultry stock
  • 3 dl cream 20%
  • Bay leaf
  • Thyme
  • Pepper
  • Salt



1. 4 figs, butter, 30 g honey

Preheat the oven to 180°C. Cut into the top of the figs. Fill with a knob of butter and a spoon of honey. Bake the figs in the oven for 6 minutes at 180°C.

2. 1 kale, butter, pepper, salt

Wash the kale and finely cut the leaves. Sauté with a knob of butter and season with salt and pepper.

3. 400 g potatoes, butter

Peel 3 chateau potatoes per person. Cook in salted water for 18 minutes and then fry in butter.

4. 1 pomelo

Cut the pomelo into segments. Use the peel for zest.

5. 4 duck breasts

Score the fatty side of the fillets and season both sides. Heat your pan and fry the breasts on the fatty side. Turn after 2 minutes and place the fillets in the oven for 3 minutes at 180°C.

6. Take the fillets out of the oven and leave them to rest for 5 minutes.

7. 1 onion, 1 carrot, 50 g green celery 1 clove of garlic

Sauté the onion, garlic, carrot and green celery.

8. 33 cl Kasteel Xtra

Deglaze the vegetables with Kasteel Xtra.

9. 6 dl stock, 1/2 dl English sauce, 3 dl cream, thyme, bay leaf

Add the brown poultry stock and the English sauce. Mix together and then add the cream, thyme and bay leaf. Reduce the sauce.

10. Sieve the sauce and finish with a knob of butter.

11. Cut the duck breasts in half and dress the plate with the duck, garnishes and sauce.