Peppered Duck Breast With Red Wine Sauce
Updated Sept. 28, 2020
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3Muscovy duck breasts (about 1 pound each)
- Salt
- 1tablespoon freshly crushed black peppercorns
- 4garlic cloves, sliced
- Fresh thyme sprigs
- 2tablespoons unsalted butter
- 1large shallot, sliced
- 1tablespoon tomato paste
- 2cups unsalted chicken broth
- ¼cup plus 2 tablespoons medium-bodied red wine
- 1tablespoon Cognac or brandy
- 2teaspoons potato starch
Nutritional analysis per serving (6 servings)
240 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 27 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the tenderloins (the 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 of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching 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 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Step 2
Heat 1 tablespoon 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 1 minute.
- Step 3
Add the broth and ¼ cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1¼ 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 the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Step 4
Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. 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 another 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 and serve with the sauce.
Private Notes
Comments
Either omit the tomato paste or use no more than a teaspoon. A tablespoon of tomato paste must have been a typo... it completely overpowered the sauce and I had to start again.
I followed the recipe in terms of cooking the duck verbatim, and it was perfect. Crispy, bronze skin and tender medium rare meat. I took some liberties with the sauce, omitting the tomato paste, potato startch and wine. Instead I made a simple reduction sauce after cooking the breasts. Drain/save that precious remaining duck fat to store in the fridge for roasted potatoes or duck fat fries. Then using the same pan I added brandy-soaked cherry juice I had on hand with a knob of butter.
I received rave reviews for this recipe! Very easy to make. Do yourself a favor and make the sauce the night before. When sautéing the shallot and duck tenderloins, put a 1-2" piece of duck fat in with the butter. Remember to bring the duck to room temperature before cooking. I'll make this again, certainly.
I make this time and again and always love it. Last night I used port instead of cognac which I highly recommend.
Made this for our our holiday dinner for 6 people and it was delicious! Followed the recipe almost to the letter. I didn’t have brandy so I used dry sherry. I highly recommend using a neat thermometer- each breast was a different size and needed different timing. I rested the breasts overnight in the pepper and garlic and thyme (I used a tablespoon of gin for a little liquid). Took them out to get to room temp before cooking. Made the sauce in the morning to make sure it would be okay (in case I had to do it over before serving). The duck breasts were so moist and tender (at 145) - the red wine reduction a perfect compliment. Will make again!
I used demiglace instead of tomatoes paste and burre manne instead of potato starch. Delicious. If you are doing 2 beasts instead of three/four cut down the sauce. I am making a duck risotto with the leftover sauce and duck, plus leeks.