Thick meaty duck breast, like steak, should be served medium-rare. Green peppercorn sauce is popular in modern French bistros, but you can also use somewhat milder pink peppercorns.
PREP TIME: 20 min
COOK TIME: 1 hour
READY TIME: 1 hour 20 min
CALORIES: 380 (per servings)
⇓ You may also listen to the recipe by pressing the play button below.
- 5 ml/1 tsp vegetable oil
- 2 duck breasts (about 225 g/8 oz each), skinned
- 60 ml/4 tbsp chicken or duck stock 90 ml/6 tbsp whipping cream
- 5 ml/1 tsp Dijon mustard
- 15 ml/1 tbsp green or pink peppercorns in vinegar, drained
- Fresh parsley, to garnish
1 Heat the oil in a heavy frying pan. Add the duck breasts and cook over a medium-high heat for about 3 minutes on each side.
2 Transfer the duck breasts to a plate and cover to keep warm. Pour off any fat from the pan and stir in the stock, cream, mustard and peppercorns. Boil for 2-3 minutes until the sauce thickens slightly, then season with salt.
3 Pour any accumulated juices from the duck into the sauce, then slice the breasts diagonally. Arrange them on two warmed serving plates, pour over a little of the sauce and garnish with parsley.
Calories: 380.5 Kcal
Fat: 16.8 g
Cholesterol: 36.8 mg
Sodium: 4,690.0 mg
Potassium: 668.6 mg
Carbs: 49.5 g
Protein: 13.4 g