Pan-Seared Duck Breasts with Green Peppercorn Sauce (Magret de Canard au Poivre Vert)

By lorik

Cooking the duck skin side down over moderate heat is key in order to render the fat and crisp the skin; adjust the stove temperature as needed to maintain a constant but gentle simmer during this cooking time. Both a traditional and nonstick skillet will work here, but a nonstick skillet makes for easier cleanup. We prefer to cook duck breasts to medium-rare; however, you can cook them to your desired level of doneness in step 2.

Ingredients

• 4 boneless duck breast halves (about 6 ounces each), skin scored on the diagonal (see illustration below)
• Salt and ground black pepper
• 2 medium shallots, minced (about 1/3 cup)
• 3/4 cup ruby port
• 2 tablespoons dried green peppercorns, crushed
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 teaspoon juice from 1 lemon

Preparation

Step 1

Technique tip: Pat the duck breast dry with paper towels and season with salt and pepper. Place on a wire rack placed in rimmed baking sheet and refrigerate for 4 hours or up to overnight. Place duck, skin side down in a cold skillet over medium heat. Pour off fat as you cook to keep the pan dry to allow skin to crisp. This technique is from Tasting Table.

1. Pat the duck breasts dry with paper towels and season with salt and pepper. Heat a 12-inch nonstick skillet over medium heat until hot, about 3 minutes. Add the duck breasts, skin side down, lower the heat to medium-low, and cook until the fat begins to render, about 5 minutes. Continue to cook, adjusting the heat as needed for the fat to maintain a constant but gentle simmer, until most of the fat has rendered and the skin is deep golden and crisp, 20 to 25 minutes longer.

2. Flip the duck breasts over and continue to cook until the center of the breasts are medium-rare and measure 125 degrees on an instant-read thermometer, 2 to 5 minutes. Transfer the duck to a carving board, tent loosely with foil, and let rest while making the sauce (the duck temperature will rise to 130 degrees before serving).

3. Pour off all but 1 tablespoon of the fat left in the skillet. Add the shallots and cook over medium-high heat until softened, 2 to 3 minutes. Add the port and green peppercorns and cook until the liquid has reduced to a syrupy consistency, about 4 minutes. Add the chicken broth and cream and cook until the sauce has thickened and measures about 1 cup, about 5 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste; transfer the sauce to a bowl or gravy boat. Slice the duck breasts thin and serve, passing the sauce separately or pouring it over the duck.