Duck with Coffee Eggnog and Burnt Spring Onion Recipe by Private Chef Andrea

Chef Andrea brings you his recipe on how to make duck with coffee eggnog and burnt spring onion.  This recipe sounds complicated, but it is actually very simple, which makes it perfect if you are trying to impress.  Perhaps the in-laws are round for the first time, or you have a date, try this recipe out, it is easily scaled up for more people.  


Private Chef Andrea

Private Chef Andrea is based in London (see his profile here), however, he can fly to you wherever you are in the world.  He’s an Italian-born Chef who was taught to cook by his grandmother, he moved to London to train at Le Cordon Bleu Chef school and when he graduated he began working at Restaurant Mugaritz in San Sebastien, the 6th best restaurant in the world!  We really are lucky to have him share his secret recipes with us!

This recipe is just for one, but by multiplying the ingredients by the number of guests, you can easily make it into a feast.  If you don’t quite fancy the coffee eggnog we recommend swapping the espresso for some orange essence, simply swap the 20ml of fresh espresso for 5 drops of orange essence.  We all know duck and orange we were made for each other.

Duck with Coffee Eggnog and Burnt Spring Onion Recipe
Serves 1
Write a review
Cook Time
25 min
Total Time
25 min
Cook Time
25 min
Total Time
25 min
  1. 1 Duck Breast
  2. 2 Eggs
  3. 1 Egg Yolk
  4. 40g Caster Sugar
  5. 90ml Marsala Wine
  6. 20ml Fresh Espresso Coffee
  7. 1 Spring Onion, sliced in half
  8. Extra Virgin Olive Oil
  9. 3 tsp Coffee Powder
  10. Maldon Salt
  11. Freshly Grounded Black Pepper
  1. Pre-heat the oven to 190°C.
  2. Seal the duck breast by cooking it in a dry cold pan, fat side first, this lets the duck fat melt slowly and start cooking the skin. Then flip it and seal the meat side.
  3. Put the breast in the oven for 8 minutes.
  4. Remove the duck from the oven and rest for 5 minutes.
  1. Whisk the eggs, egg yolk and sugar together in a large bowl set onto a bain marie (water bath, medium heat).
  2. When the egg mixture starts to turn white add the Marsala wine and the espresso coffee. Whisk it for about 7 minutes over the bain marie until it gets thicker. It's important to continue whisking, otherwise the eggnog doesn’t form.
Spring Onion
  1. Cook the spring onion on a very high heat in a pan with a splash of olive oil, cooking just 1 side until it is burnt.
  1. Carve the duck into 6-7 slices.
  2. Arrange the duck, eggnog and the spring onion in a similar fashion to the photo.
  3. Add the eggnog to the plate
  4. Sprinkle coffee powder over the dish and add salt and pepper to taste.
 Have you tried this recipe?  Let us know how it went in the comments below.  

Do you have any alternative ingredients you have tried?  Let us know in the comments below.