Duck Breast with Peppercorn Mignonette
Most people tend to eat duck breast only at a restaurant because they find it too difficult to make at home, however this recipe is so easy, you will add it regularly to your menu!
EQUIPMENT (click pictures for details)
Ingredients
- 1 pc duck breast 400-450 gr
- 1 tsp black peppercorns
- 1 tsp white peppercorns Sarawak
- 1 tsp pink or Szechuan peppercorns
- 1 pc chopped shallot
- 40 ml cognac
- 25 ml port wine
- 80 ml demi-glace
- 110 ml cream
Instructions
Prepare the duck breast
- Mix and crush the peppercorns to make ‘mignonette”.
- Use a sharp knife to trim the duck magret, then make shallow criss cross incisions on the skin and season with salt and a pinch of peppercorn mignonette.
- Warm a sauté pan or a cocotte without any oil or fat over a medium heat. Cook the duck breast skin side down for 5-6 minutes until the skin has released the fat. If necessary, lower the heat to avoid burning the skin. When the skin becomes brown and crispy, flip it over and continue cooking for 4 minutes.
- Rest the duck breast on a wire rack with a catch pan underneath for 10 minutes and cover with thin foil to keep it warm.
Prepare the sauce
- Discard the excess fat from the pan and sweat the shallots until translucent.
- Add the rest of the peppercorn mignonette, the cognac, port wine and cook for 2 minutes.
- Pour in the demi-glace and the cream, stir to combine and cook until the sauce thickens and then adjust the seasoning to taste with salt.
- Slice the duck breast and serve with the peppercorn cream sauce.
Notes
- The white peppercorns are actually black peppercorns without the outer casing.
- The white peppercorns are ideal for use in any white sauce, mash, souffle….
- If the peppercorn cream sauce is too peppery add a little more cream or/and “monter au beurre” with a knob of cold butter.
- The rendered duck fat can be used to roast potatoes.
Nutrition for 1 portion
Calories: 379kcalCarbohydrates: 17gProtein: 13gFat: 22gCholesterol: 76mgSodium: 823mgFiber: 1gSugar: 5gVitamin A: 821IUVitamin C: 1mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was! #culinaryambition