Roast Duck Breast with Black and Green Peppercorn Crust
Magret are the fattened breasts of the Muscovy duck. They run about one pound per single breast and are meaty and rich tasting. If you can’t find Magret substitute 4 smaller single breasts from Pekin ducks which run about 6 to 8 ounces each. Use the rendered duck fat from the breast to fry potatoes and other root vegetables. Refrigerate or freeze remaining fat. Serves 4.Print this recipe
2 large (approximately one pound each) or four smaller single duck breasts, Magret if possible
1 tablespoon black peppercorns, crushed
1 tablespoon dried green peppercorns, crushed
2 small cloves garlic, peeled and crushed
1 medium shallot, minced
½ cup dry red wine
1 cup rich duck or chicken stock
1. Preheat the oven to 400 degrees F.
2. Trim silvery nerves and sinew from the meat side of the breast. Trim fat so there is ¼ inch reveal of meat all around the edge of the breast.
3. Use a sharp knife to crosshatch the skin but be careful not to cut into the meat. Salt the breast on both sides. Press the majority of the peppercorns into the crosshatched skin. Sprinkle the meat side with a little of the pepper.
4. Heat a large sauté pan over medium heat. When the pan is warm add the duck breasts skin side down. Render 7 to 10 minutes until the skin is golden and crisp. Pour off duck fat and reserve as the fat accumulates in the bottom of the pan. Reserve and refrigerate for later use.
5. Turn the duck breast over. Rub the skin with the crushed garlic and roast in the oven skin side up for 7 minutes. Remove the breasts from the pan and let rest for 15 minutes on a plate or cutting board before slicing.
6. Drain off grease in the pan. Heat the pan over medium heat. Add the shallot and sauté until golden, about 1 to 2 minutes. Add ½cup red wine and reduce to almost dry.
7. Add 1 cup chicken stock. Reduce by half and season to taste with salt and pepper.
8. Slice the duck and spoon the sauce over. Serve with Sweet Potato Hash on the side.