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Duck Breast with Three Peppercorns
Magrets de Canard aux trois Poivres

Serves: 6 : 6

Directions
Score the skin of the duck breasts with criss-cross incisions. Rub both sides with salt and pepper; set aside. Heat a large frying pan over medium heat until hot. Put in the duck breasts, skin side down and cook until the skin is browned and crisp, 3 to 4 mn. Add the peppercorns. Turn the breasts and continue cooking until medium rare, about 8 mn longer. Pour off and discard fat from pan. Add the cognac, light with a match. When the flames die, remove the breasts; cover with foil and keep warm. Deglaze the pan with the stock. Cook over medium heat until reduced by half. Remove from heat and whisk in the softened butter, little by little, so that the sauce thickens and emulsifies. Slice the breasts diagonally and spoon the sauce over. If you prefer your duck less rare, increase cooking time by 5 mn.

Recipe Contributed By
JDV

Recipe Category: Duck


Ingredients
3 single duck magrets Available Online
Salt and freshly ground black pepper
30 pink peppercorns
20 green peppercorns
1/4 cup cognac
1 cup veal stock Available Online
3 Tbsp unsalted butter, softened




Items Available For This Recipe


Moulard Duck Magret-about 28 oz

$39.95    ( Item: #G225)


Classic French demi-glace 1.5 oz

$5.95    ( Item: #1700)



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