Dining and Cooking
Chefs’ Collections

Peppered Duck Breast With Red Wine Sauce

Ingredients

  • 3 Muscovy duck breasts, about 1 pound each
  • Salt
  • 1 tablespoon freshly crushed black peppercorns
  • 4 garlic cloves, sliced
  • Thyme sprigs
  • 2 tablespoons unsalted butter
  • 1 large shallot, sliced
  • 1 tablespoon tomato paste
  • ¼ cup plus 2 tablespoons medium-bodied red wine
  • 2 cups unsalted chicken broth
  • 1 tablespoon Cognac or brandy
  • 2 teaspoons potato starch
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      360 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 47 grams protein; 184 milligrams cholesterol; 281 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Remove the tenderloins, thin strips of meat on undersides of the duck breast, and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides and trim any excess fat from the edges of the breasts. Score the skin in a diamond-shaped pattern, without cutting to the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for an hour. (For deeper flavor, refrigerate for several hours or overnight, then return to room temperature to cook.)
  2. Heat 1 tablespoon of the unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for a minute, then add .25 cup wine and the chicken broth. Raise the heat to a brisk simmer and let the liquid reduce to about 1.25 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir into sauce. Whisk in the remaining 1 tablespoon butter. Taste and add salt as necessary. (Sauce may be made in advance and reheated, thinned with a little broth.)
  3. Remove and discard the garlic and thyme sprigs from the breasts. Heat a large heavy-bottomed skillet over medium-high heat. When the pan is hot, lay in the duck breasts skin side down and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. With tongs, turn the breasts over and let them cook on the bottom side, 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle. Serve with the sauce.

11.5 Hours

Related Posts

Dining and Cooking