Pan-Seared Duck Breast with Green Peppercorn Sauce
Tender, succulent duck breast with crispy skin paired with a silky green peppercorn pan sauce. A classic French technique that delivers restaurant-quality results in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 whole (about 6 oz each) duck breast halves
- ½ tsp kosher salt
- ¼ tsp fresh cracked black pepper
- 1 tbsp green peppercorns in brine
- 1 whole shallot, minced
- ½ cup dry white wine
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 1 sprig fresh thyme
Instructions
- 1
Remove duck breasts from the refrigerator 15 minutes before cooking to bring them closer to room temperature. Pat them completely dry with paper towels, then score the skin in a crosshatch pattern using a sharp knife, cutting through the fat but not into the meat—this helps render the fat and crisp the skin.
- 2
Season both sides of the duck breasts generously with kosher salt and black pepper. Place them skin-side down in a cold skillet (do not add oil), then turn the heat to medium-high and cook for 6-7 minutes, until the skin is golden brown and most of the fat has rendered into the pan.
- 3
Flip the duck breasts and sear the meat side for 3-4 minutes until it reaches an internal temperature of 130-135°F for medium-rare, using an instant-read thermometer inserted into the thickest part. Transfer the duck to a warm plate and let it rest for 5 minutes.
- 4
Pour off all but 1 tablespoon of duck fat from the pan, then add the minced shallot over medium heat and sauté for 1-2 minutes, stirring frequently, until soft and fragrant. Add the green peppercorns and stir constantly for 30 seconds until their aroma blooms.
- 5
Pour in the white wine and scrape up all the browned bits from the bottom of the pan using a wooden spoon, then simmer over medium-high heat for 3-4 minutes until the liquid reduces by half. Add the cream and fresh thyme sprig, reduce heat to medium, and simmer for 2 minutes until slightly thickened.
- 6
Remove the pan from heat and whisk in the butter until fully incorporated and the sauce is silky and glossy. Taste and adjust seasoning with salt and pepper, then remove the thyme sprig. Slice the rested duck breast on the bias and serve immediately with the warm green peppercorn sauce spooned over top.
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