Rare Breast Of Duck In Green Peppercorn Sauce

4 ducks of choice, breasted out, leave skin on

3 tablespoons olive oil

3 tablespoons butter

dash of Herbs de Province, or other seasonings flour


Marinate ducks in marinade of choice for 12-24 hours prior to cooking, then breast out. Heat butter and olive oil in a saute pan or skillet over high heat (do not bum butter). Dip duck breasts in milk, shake dry and coat with light amount of flour, placing non-skin side down. Sprinkle Herbs de Province on skin surface.

Place in hot oil/butter mixture, skin side down and saute until blood shows through on meat surface (usually two to three minutes). Turn breasts and cook for additional one to three minutes, depending on your choice of how rare you desire. This recipe is best if breast is red in the center.

Remove breasts, slice thinly on a diagonal, fan onto plates, and serve with peppercorn sauce poured on top.

Green Peppercorn Sauce:

12 - 14 green peppercorns, lightly cracked

1/2 cup chicken stock

3 tablespoons butter

3 teaspoons flour

1/2 cup dry white wine

salt to taste


cream (optional)

Crack peppercorns and make a roux with butter and flour, add peppercorns and chicken stock, reduce to half at high heat, add white wine and reduce again at high heat. Adjust seasonings and salt, add a dash of nutmeg.

Note: Those preferring a thicker sauce may add cream at the end of the second reduction, but do not boil.

Copyright 1998-2014 Stephen Ricciardelli