Duck Breast with Green Peppercorn Sauce
Duck breast are the perfect choice If you are looking at cooking something different to go with a green peppercorn sauce. This uber delicious French recipe will take you through the steps of making a classic green peppercorn sauce “by the book”. which means no shortcuts and full flavours guaranteed.
The following recipe is for 2 people (you can multiply the quantities for more people)
Cooking time for the Duck breasts: It can vary greatly and some people use different techniques here are some examples you can use.
pan fried only: cook for up to 10 minutes on the fatty side or until golden then turn on the other side and cook for a further few minutes. then leave to rest before carving.
pan fried first then cook in the oven: start to cook o the fatty side for a few minutes until the skin is golden and crispy then cook on the meaty side for 2 or 3 minutes. place on a tray then cook in and oven at 200 celsius / 396F for a further 10 to 15 minutes
Main ingredients:
- 2 duck breasts
- salt and pepper to season
For the sauce:
- 2 cups of duck stock or chicken stock
- 1 tablespoon of green peppercorns.
- 100 ml /0.4 cups of dry white wine (sauvignon blanc)
- 25 ml /2 tablespoon of cognac
- 3 to 5 tablespoons of heavy whipping cream ( full fat cream)
Note: the recipes on this website are now constructed as a guideline only which is meant to complement the video below.
Instructions:
- Warm up and thicken your stock: bring the stock to the boil in in a small pan. when the stock reach the boils, thicken the stock slightly using a teaspoon of corn flour diluted in a bit of water or 10 grams of beurre manie ( using a mix made of 5 grams of cold butter and 5 grams of plain flour( half a tablespoon of each) when the stock has reach the right consistency , reserve it for later when we will make the sauce.
- Prepare and cook the duck breast: start by making cross shapes with a knife on the fatty side on the duck breast, making sure you slice through the fat only and not the meat. when done, season the meaty side with salt and pepper. using a thick bottomed pan on low heat, place the duck breast fat side first and leave to cook for 10 to 12 minutes ( depending on how big the duck breast are). during that time the fat will start to melt and you will have to remove the excess of fat produce with a spoon at regular interval. after 10 to 12 minutes turn the duck breast over and leave to cook for another 7 to 10 minutes. when done add the cognac in slowly, light it up to tdo the a flambee and as soon as the flames recedes, take the duck breast out of the pan and reserve them on a tray. now, place the tray in a preheated oven at 70 degrees celsius/ 158 F to allow the duck to rest. that will also keep the meat warm while you make the green peppercorn sauce.
- Make the green peppercorn sauce: (to make the sauce use the same pan you used to cook the duck breast in.) start by removing the excess of fat that is left in the pan. When you are ready, place the pan on a medium to high heat and leave the meat juices to caramelized for 1 or 2 minutes. when done deglaze by pouring all the white wine in. leave to reduce until you have just one or two tablespoons worth of liquid. Add now the green peppercorn, the stock and leave to reduce for 1 or 2 minutes. Crush the peppercorn with the bottom of a tablespoon to release as much flavor as possible then add the cream in. Finally turn the heat off and stir in a tablespoon of unsalted butter to give the sauce a nice shine.
- Carve the duck breasts and serve: just before serving take the duck breast out of the oven, slice the duck breasts and place on a plate with a garnish of your choice. the breast can be serve either cover with sauce or by laying down the sauce on the plate first then placing the duck breast in top.
@Barry Wombleton: Hi, Barry. Under Ontario”s Fish and Wildlife Conservation Act, it”s illegal to sell wild game in restaurants. Hunters can serve meat to friends and family, or even give it away, but selling it in any setting isn”t permitted. So these are farmed animals. Deer, boar, rabbits, bison, etcall farmed. As well, the owner, Hunter, promotes his meat as “humane and “ethical. For example, I don”t know if you”re familiar with the behind-the-scenes of duck liver pate/foie gras (an item on Hunter”s menu), but pipes are rammed down the throats of male ducks twice a day to pump up to 2.2 pounds of grain and fat into their stomachs, geese three times a day and up to 4 pounds daily. This causes the birds’ livers to swell to up to 10 times their normal size. Many have difficulty standing because their engorged livers distend their abdomens, and they often tear out their own feathers and attack one anther out of stress. As well, the birds are kept in tiny cages or crowded sheds, unable to bathe or groom themselves. Even leaving aside the force-feeding, how horrible for a duck or goose not to have access to any body of water.
Thank you for sharing, Kristi!