Duck Breast with Green Peppercorn Sauce
A classic French bistro-style dish featuring duck breast served with a rich green peppercorn sauce.
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- •2 Duck breast
- •2 tbsp Green peppercorns in brinesoft, can be squashed with fingers
- •2 tbsp Cognacfor flambé
- •1/2 cup White winefor deglazing
- •3 tbsp Heavy creamalso called full cream or whipping cream
- •100 ml Duck stockcan substitute with chicken or veal stock
- •1 tbsp Butterfor finishing the sauce
- •1 tbsp Flourfor beurre manié
- •Saltto taste
- •Black pepperto taste
- •1/2 tbsp Oilfor cooking duck breast
- 1
Preheat the oven to 70°C (158°F) to keep the duck warm after cooking.
5 min
- 2
Reduce duck stock with beurre manié (equal parts butter and flour) until thickened. Reserve.
10 min
- 3
Score the duck breast skin in a crosshatch pattern. Season with salt and pepper.
5 min
- 4
Cook duck breasts skin-side down in a pan with oil over medium heat for 10 minutes. Remove excess fat.
10 min
- 5
Turn the duck breasts and cook for another 5 minutes. Flambé with cognac.
5 min
- 6
Remove duck breasts and keep warm in the oven.
5 min
- 7
Deglaze the pan with white wine, reduce until almost evaporated.
5 min
- 8
Add green peppercorns and duck stock, reduce slightly.
5 min
- 9
Add cream, reduce until sauce thickens. Finish with butter off heat.
5 min
- 10
Serve duck breast with the peppercorn sauce.
5 min
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