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

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 8 min

Total 38 min

Ingredients

2 bone-in, skin-on duck breasts, about 1.25 lb total (567 g total)
Kosher salt to taste
1 tbsp green peppercorns in brine, drained and lightly crushed
1 small shallot, minced
1 / 4 cup (60 ml) cognac or brandy
1 / 4 cup (60 ml) chicken or duck stock
1 / 2 cup (120 ml) heavy cream
1 tsp Dijon mustard
1 tbsp (15 g) cold unsalted butter

Instructions

1. Cook duck: score, season with salt, render skin-side down 8–12 minutes, flip 1 minute, roast at 400°F/200°C to 130–135°F. Rest 8–10 minutes.
2. Pour off excess fat, leaving 1 tbsp in pan. Sauté shallot and peppercorns 1 minute.
3. Off heat, add cognac; return to heat and simmer (or carefully flambé) until almost evaporated.
4. Add stock; reduce by half. Stir in cream and Dijon; simmer 2–3 minutes until lightly thickened.
5. Whisk in butter, season to taste. Slice duck and nap with sauce.