Entrée: France – Magret de Canard aux Poivre Vert et Crème de Cognac (Duck Breast with Green Peppercorn and Cognac Cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 8 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in, skin-on duck breasts, about 1.25 lb total (567 g gross); estimated about 12 oz (340 g) cooked edible meat and skin after accounting for bones and cooking loss
Kosher salt, to taste (amount not specified)
1 tbsp (15 ml) green peppercorns in brine, drained and lightly crushed (about 0.35 oz (10 g))
1 small shallot, minced (about 7/8 oz (25 g))
1/4 cup (60 ml; about 56 g) cognac or brandy
1/4 cup (60 ml; about 60 g) chicken or duck stock (estimated edible portion: 2 1/8 oz (60 g))
1/2 cup (120 ml; about 119 g) heavy cream
1 tsp (5 ml) Dijon mustard (about 0.18 oz (5 g))
1 tbsp (15 g) cold unsalted butter

Show original ingredient measurements

2 bone-in, skin-on duck breasts, about 1.25 lb total (567 g gross); estimated about 340 g cooked edible meat and skin after accounting for bones and cooking loss
Kosher salt, to taste (amount not specified)
1 tbsp green peppercorns in brine, drained and lightly crushed (about 10 g)
1 small shallot, minced (about 25 g)
1/4 cup (60 ml; about 56 g) cognac or brandy
1/4 cup (60 ml; about 60 g) chicken or duck stock (estimated edible portion: 60 g)
1/2 cup (120 ml; about 119 g) heavy cream
1 tsp Dijon mustard (about 5 g)
1 tbsp (15 g) cold unsalted butter

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Score the duck skin without cutting into the meat and season the breasts with kosher salt. Place skin-side down in a cold oven-safe skillet and cook over medium heat for 8–12 minutes, pouring off excess rendered fat as needed. Turn and cook for 1 minute.
2. Transfer the skillet to an oven preheated to 400°F (200°C). Roast until the thickest part reaches 130–135°F (54–57°C). Rest the duck for 8–10 minutes before slicing.
3. Pour off excess fat from the skillet, leaving about 1 tablespoon (15 ml). Set the skillet over medium heat; add the minced shallot and drained, crushed green peppercorns and sauté for 1 minute.
4. Remove the skillet from the heat and add the cognac or brandy. Return it to the heat and simmer until almost evaporated. If flambéing, do so carefully and keep the pan away from anything combustible.
5. Add the stock and reduce it by half. Stir in the heavy cream and Dijon mustard; simmer for 2–3 minutes, until lightly thickened.
6. Whisk in the cold butter and season the sauce to taste with kosher salt. Slice the rested duck and serve with the sauce.

1. Score the duck skin without cutting into the meat and season the breasts with kosher salt. Place skin-side down in a cold oven-safe skillet and cook over medium heat for 8–12 minutes, pouring off excess rendered fat as needed. Turn and cook for 1 minute.
2. Transfer the skillet to an oven preheated to 400°F (200°C). Roast until the thickest part reaches 130–135°F (54–57°C). Rest the duck for 8–10 minutes before slicing.
3. Pour off excess fat from the skillet, leaving about 1 tablespoon. Set the skillet over medium heat; add the minced shallot and drained, crushed green peppercorns and sauté for 1 minute.
4. Remove the skillet from the heat and add the cognac or brandy. Return it to the heat and simmer until almost evaporated. If flambéing, do so carefully and keep the pan away from anything combustible.
5. Add the stock and reduce it by half. Stir in the heavy cream and Dijon mustard; simmer for 2–3 minutes, until lightly thickened.
6. Whisk in the cold butter and season the sauce to taste with kosher salt. Slice the rested duck and serve with the sauce.