Duck Breast Recipe
This seared suck breast recipe is pan-roasted to a crispy brown and served with an easy-to-make tempting peppercorn sauce.
Ingredients
- 4 skin-on duck breasts
- 1 tablespoon olive oil
- 3 tablespoons peppercorns
- ¾ cup dry red wine
- 2 cups beef stock cooked down to 1 cup
- 3 tablespoons heavy whipping cream
- 1 tablespoon unsalted butter
- 1 teaspoon minced fresh thyme
- 2 teaspoons minced fresh parsley
- coarse salt and fresh cracked pepper to taste
Instructions
- Trim any excess fat away from the duck breasts. Be sure not to cut off any of the breast meat.
- Make 4 scores about a 1/8” deep into the fat cap of the breasts.
- Pat them dry very well on both sides using paper towels.
- Season the duck breasts on both sides with coarse salt and fresh cracked pepper.
- Add the oil to a large non-stick or cast-iron skillet over high heat and heat until it begins to smoke lightly.
- Place the duck skin side down about 1” apart from one another so that it sears properly. Immediately turn the heat to medium and cook for 4 ½ to 5 minutes.
- Turn the duck over, turn the heat down to low medium, and cook for 8-10 minutes or until it reaches 135° internally.
- While it’s cooking, reduce the beef stock in a small-sized sauce pot over high heat until there is 1 cup remaining. Keep it warm.
- Remove the duck breasts from the pan and let them rest for 4-6 minutes.
- Drain off all but 1 tablespoon of fat in the pan and return it to the burner over medium heat add in the peppercorns and cook while constantly stirring for 30 seconds.
- Deglaze with the red wine and cook over high heat until it is reduced to about ¼ cup. This will only take about 2 minutes.
- Pour in the beef stock and cream and cook over medium-high heat until the amount of liquid is reduced by ½. There should be about a 1/3 to ½ cup sauce remaining. This should take about 4 to 5 minutes.
- Finish the sauce by stirring in the butter, thyme, and parsley. There will be no need to season it with salt and pepper.
- Slice the duck and serve it with the sauce.
Notes
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: To reheat it, place the duck breasts back in a pan with some of the pan sauce and 3 tablespoons of water, cover it, and cook in the oven for 10 minutes at 350°.
How to Store: It will hold in the refrigerator with it covered up for up to 4 days. It will also freeze well covered for up to 3 months. It is best if you can keep the duck separate from the sauce. Pull it out as needed and let it thaw in the refrigerator before using it.
Removing excess fat from the duck shouldn't overlap the meat.
For flavor and moisture, duck is best-served medium-rare to medium.
When the duck cooks, it will puff up quite a bit.
Nutrition
Calories: 445kcalCarbohydrates: 8gProtein: 48gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 194mgSodium: 371mgPotassium: 942mgFiber: 2gSugar: 1gVitamin A: 442IUVitamin C: 15mgCalcium: 60mgIron: 11mg