Ingredients

How to make it

  • For the Duck:
  • Heat the duck fat in a heavy frying pan or skillet.
  • Score the skin of the duck beasts with sharp knife in a diamond pattern (this will allow the fat to escape during cooking).
  • Mix the cracked black pepper, crushed rosemary and salt in a small bowl.
  • Rub the spice mixture over the duck breasts.
  • Fry the breasts skin side down over high heat until the skin is well browned, (3 to 5 minutes).
  • Turn the breasts over, lower the heat to medium and continue frying until the breast is cooked to your taste, (3 to 7 minutes).
  • Transfer breasts to a cutting board and keep warm.
  • For the Sauce:
  • Discard all but a tablespoon of the fat from the pan.
  • Add the chopped shallots and sauté for 1 minute.
  • Add the red wine, and water, and boil until reduced by 1/2.
  • Add the cream and green peppercorns and simmer an additional 2 to 3 minutes.
  • Remove from heat and whisk in butter.
  • Taste sauce and adjust seasonings with salt and pepper.
  • Carve the duck breasts in diagonal slices and drain any juices from carving into the sauce and whisk.
  • Place slices on plates and spoon sauce over the slices and serve at once.

Reviews & Comments 1

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  • Onkomba 1 year ago
    Really good! But I boil the duck breast first do that it is not do tough!
    Was this review helpful? Yes Flag
    " It was excellent "
    cassmolasses ate it and said...
    this is fantastic! I didnt have heavy cream, so I omitted it and the water for the sauce. Tender, simple, easy, and restaurant quality!
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