Recipe courtesy of Laura Calder
Episode: Salt & Pepper
Print
Duck Breasts with Green Peppercorn Sauce
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
1 to 2 servings
Level:
Intermediate
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
1 to 2 servings
Level:
Intermediate

Ingredients

  • 1 duck breast
  • 2 tablespoons red wine
  • 1 tablespoon cognac
  • 1/2 cup veal stock
  • 2 teaspoons green peppercorns in brine, drained 
  • 2 teaspoons butter

Directions

Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce. 

Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter. 

Carve the duck breast. Spoon over the sauce and serve.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Peking Duck

Recipe courtesy of Ching-He Huang

Leftover Duck

Crispy Duck

Recipe courtesy of Ching-He Huang

Duck Ragu

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spicy Garlic Sauteed Chicken Breasts

Recipe courtesy of Patti LaBelle

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Peking Duck Noodle Soup

Recipe courtesy of Chuck Hughes

Duck Fat Potatoes

Recipe courtesy of Laura Calder

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here