Duck Breast with Green Peppercorn Sauce | MAGRET DE CANARD, SUACE AU POIVRE VERT
Course: MainServings
2
peopleCooking time
14
minutesExperience the exquisite French classic with this Magret De Canard recipe, featuring succulent duck breast and a robust green peppercorn sauce. Paired with wild mushrooms, it’s an elegant dish perfect for an intimate dinner. Impress your guests with this gourmet recipe that brings the essence of French culinary finesse to your table.
Ingredients
- Duck Breast
1 or 2 large magrets (duck breast)
2 cep mushrooms (a.k.a porcini/penny bun)
a selection of any wild mushrooms e.g. chanterelles, pied de moutons
butter
duck fat
a clove of garlic
parsley
salt and pepper
- Green Peppercorn Sauce
green peppercorns
half a glass of brandy
a glass of white wine
a glass of beef/veal/chicken stock
2 heaped teaspoons crème fraîche or cream with a squeeze of lemon juice
a shallot
duck fat
butter
Directions
- Duck Breast
- Peel the stem of the ceps to remove most of the dirt, wash all mushrooms. Leave chanterelles and pied de moutons whole and roughly chop the ceps.
- In butter and duck fat sauté all mushrooms until nicely cooked and golden. Add roughly crushed and chopped garlic, toss for a minute then set aside and keep warm.
- Trim any excess fat from the magret, score fat, and season with salt and pepper.
- Start magret in a cold pan, fat side down, and heat to a low then medium. Cook 7 minutes each side, discarding fat. Wrap in foil to keep warm.
- Reheat the mushrooms with chopped parsley. Slice magret, rest for a minute or two before serving. Plate with mushrooms and topped with sauce.
- Green Peppercorn Sauce
- Finely chop shallot, crush green peppercorns, soften shallots in duck fat and butter.
- Add peppercorns, stir, add brandy and reduce to dry.
- Add white wine, reduce by two thirds, then add stock and reduce to sauce consistency.
- Stir in crème fraîche, adjust seasoning, and add juices from wrapped magret.
