Duck Breast with Creamy Peppercorn Sauce
Duck Breast with Creamy Peppercorn Sauce
Ingredients
For the Duck Breast
- 4 duck breasts, about 6-8 ounces each, skin on
- 1 tablespoon kosher salt, or as needed
For the Creamy Peppercorn Sauce
- 1 tablespoon black peppercorns, freshly cracked or coarsely ground
- 1 shallot, small, finely diced
- 1/2 cup Marsala cooking wine
- 1 tablespoon red wine vinegar
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the duck breasts thoroughly dry with paper towels. Using a very sharp knife, score the skin of each duck breast in a cross-hatch pattern, being careful not to cut into the meat. This allows the fat to render more easily and the skin to crisp.
⏱️ 5 min
- 2
Generously season both sides of the duck breasts with kosher salt. Place the seasoned duck breasts, skin-side up, uncovered, in the refrigerator for 30 minutes. This further dries the skin, promoting maximum crispiness.
⏱️ 5 min
- 3
Place the duck breasts, skin-side down, in a cold, oven-safe skillet (preferably cast iron or heavy-bottomed). Place the skillet on the stove and turn the heat to the lowest possible setting. Cook gently, skin-side down, to slowly render the fat. This process can take 15-20 minutes. If you have a meat weight, you can use it to ensure even contact and crisping.
⏱️ 20 min
- 4
Once the fat is rendered and the skin is golden brown and crispy, carefully pour out most of the rendered duck fat into a heatproof container, reserving about 1 tablespoon in the pan for the sauce. Flip the duck breasts and cook on the meat side for 2-3 minutes for medium-rare, or longer for desired doneness.
⏱️ 5 min
- 5
Remove the cooked duck breasts from the pan and place them on a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This is crucial for juicy meat. Collect any resting juices that accumulate on the cutting board.
⏱️ 10 min
- 6
While the duck rests, begin the sauce. In the same pan with the reserved duck fat, add the coarsely ground black peppercorns. Toast for 1-2 minutes over medium heat until fragrant, stirring constantly.
⏱️ 2 min
- 7
Add the finely diced shallot to the pan and sauté with the toasted peppercorns for 2-3 minutes until softened and translucent.
⏱️ 3 min
- 8
Pour in the Marsala cooking wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
⏱️ 3 min
- 9
Add the red wine vinegar to the pan and stir well.
⏱️ 1 min
- 10
Once the liquid has mostly evaporated or reduced significantly, stir in the heavy cream. Bring to a gentle simmer and cook for 1-2 minutes until the sauce slightly thickens.
⏱️ 2 min
- 11
Season the sauce with kosher salt and freshly ground black pepper to taste. Stir in the collected resting juices from the duck breast, mixing well to combine.
⏱️ 1 min
- 12
Slice the rested duck breasts against the grain, revealing a perfectly medium-rare interior. Serve immediately with the warm, creamy peppercorn sauce spooned generously over the top.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Duck Breast with Creamy Peppercorn Sauce
Ingredients
For the Duck Breast
- 4 duck breasts, about 6-8 ounces each, skin on
- 1 tablespoon kosher salt, or as needed
For the Creamy Peppercorn Sauce
- 1 tablespoon black peppercorns, freshly cracked or coarsely ground
- 1 shallot, small, finely diced
- 1/2 cup Marsala cooking wine
- 1 tablespoon red wine vinegar
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the duck breasts thoroughly dry with paper towels. Using a very sharp knife, score the skin of each duck breast in a cross-hatch pattern, being careful not to cut into the meat. This allows the fat to render more easily and the skin to crisp.
⏱️ 5 min - 2
Generously season both sides of the duck breasts with kosher salt. Place the seasoned duck breasts, skin-side up, uncovered, in the refrigerator for 30 minutes. This further dries the skin, promoting maximum crispiness.
⏱️ 5 min - 3
Place the duck breasts, skin-side down, in a cold, oven-safe skillet (preferably cast iron or heavy-bottomed). Place the skillet on the stove and turn the heat to the lowest possible setting. Cook gently, skin-side down, to slowly render the fat. This process can take 15-20 minutes. If you have a meat weight, you can use it to ensure even contact and crisping.
⏱️ 20 min - 4
Once the fat is rendered and the skin is golden brown and crispy, carefully pour out most of the rendered duck fat into a heatproof container, reserving about 1 tablespoon in the pan for the sauce. Flip the duck breasts and cook on the meat side for 2-3 minutes for medium-rare, or longer for desired doneness.
⏱️ 5 min - 5
Remove the cooked duck breasts from the pan and place them on a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This is crucial for juicy meat. Collect any resting juices that accumulate on the cutting board.
⏱️ 10 min - 6
While the duck rests, begin the sauce. In the same pan with the reserved duck fat, add the coarsely ground black peppercorns. Toast for 1-2 minutes over medium heat until fragrant, stirring constantly.
⏱️ 2 min - 7
Add the finely diced shallot to the pan and sauté with the toasted peppercorns for 2-3 minutes until softened and translucent.
⏱️ 3 min - 8
Pour in the Marsala cooking wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
⏱️ 3 min - 9
Add the red wine vinegar to the pan and stir well.
⏱️ 1 min - 10
Once the liquid has mostly evaporated or reduced significantly, stir in the heavy cream. Bring to a gentle simmer and cook for 1-2 minutes until the sauce slightly thickens.
⏱️ 2 min - 11
Season the sauce with kosher salt and freshly ground black pepper to taste. Stir in the collected resting juices from the duck breast, mixing well to combine.
⏱️ 1 min - 12
Slice the rested duck breasts against the grain, revealing a perfectly medium-rare interior. Serve immediately with the warm, creamy peppercorn sauce spooned generously over the top.
⏱️ 2 min