“This is my favorite dish ever. The crispy duck breast, combined with the creamy, peppery sauce, makes for a rich and indulgent meal. I love pairing it with green beans and mashed potatoes for the perfect balance.”
Thomy
The Story Behind Duck Breast with Peppercorn Sauce
Duck Breast, or Magret de Canard, is a French classic known for its rich and tender meat. The peppercorn sauce brings bold flavor with its creamy texture and spiced kick. This dish is my absolute favorite—it’s indulgent, comforting, and never fails to impress. I first tasted it at a French bistro, and the combination of crispy duck and the rich sauce was unforgettable. Over time, I’ve made it my own, and it’s the dish I turn to when I want to treat myself. I love to pair it with green beans and mashed potatoes to round out the meal and balance the richness of the duck.
About the Recipe
This dish highlights Duck Breast, cooked to crispy perfection, served with a peppercorn sauce made from green and black peppercorns, brandy, cream, and the Thomy Twist—a hint of white wine vinegar to brighten the sauce and balance the richness of the duck. Paired with green beans and mashed potatoes, it’s a dish that feels both luxurious and satisfying.
Ingredients
- 2 Duck Breasts (Magret de Canard)
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 2 tbsp Green Peppercorns (lightly crushed)
- 2 tbsp Black Peppercorns (lightly crushed)
- 2 tbsp Brandy (or Cognac)
- 200 ml Heavy Cream
- 1 tbsp White Wine Vinegar (Thomy Twist)
- Salt, to taste
Instructions
- Prepare the Duck: Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and crushed peppercorns.
- Cook the Duck: Heat olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 5-6 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes for medium-rare, or longer if you prefer it more cooked. Remove the duck from the skillet and let it rest.
- Prepare the Sauce: In the same skillet, melt butter over medium heat. Add the green and black peppercorns and cook for about 1 minute until fragrant. Carefully add the brandy (stand back as it may flame), then let it reduce for about 1-2 minutes. Add the cream and simmer until the sauce thickens, about 5 minutes. Stir in the white wine vinegar to enhance the sauce, bringing out a subtle tang and brightening the flavors.
- Serve: Slice the duck breasts thinly and arrange on plates. Pour the peppercorn sauce over the duck. Serve with green beans and mashed potatoes for the perfect pairing.
Thomy Twist
While Duck Breast with Peppercorn Sauce is a classic French dish, the Thomy Twist adds a dash of white wine vinegar to the sauce. This enhances the richness of the cream and the heat of the peppercorns, creating a perfect balance of flavors. It’s a simple but effective twist that brings depth to the sauce, making it even more delicious.
Elevate The Experience
CAST IRON SKILLET
Achieve the perfect crispy skin on your duck breast with a cast iron skillet. Its superior heat retention ensures even searing, making it a must-have for any home cook.
WOODEN SPOON
A wooden spoon (with a square cornered edge) is perfect for stirring and scraping peppercorn sauce, ensuring you capture every bit of flavor.
Why You’ll Love This
Duck Breast with Peppercorn Sauce is rich, comforting, and indulgent. The crispy duck paired with the bold, creamy peppercorn sauce creates a dish that’s both satisfying and elegant. It’s my favorite way to enjoy duck, and I love how it pairs perfectly with green beans and mashed potatoes for a well-rounded meal. The Thomy Twist with a dash of white wine vinegar adds that subtle contrast to the sauce, balancing the richness of the duck and the spice of the pepper. Whether you’re cooking for a special occasion or just treating yourself, this dish is always a winner.
