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45 mins
Duck Breast in Green Pepper Sauce Recipe

Duck Breast in Green Pepper Sauce

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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Duck Breast in Green Pepper Sauce is one of my favourites and, since we are fortunate enough to live in France for 6 months of each year, we often bring back Magret de Canard in our chill box then freeze them for later use. Magret (meaning lean) is the breast of a fatty duck fattened by gavage (force-feeding) when producing confit and foie gras. It is usually served rare or pink after being cooked.

If you are not able to get larger breasts, you can use smaller ones but will need to reduce your cooking times.

      Preparation Time: 5 Minutes

      Cooking Time: 40 Minutes

A Top Choice Recipe for Entertaining

Ingredients for Duck Breast in Green Pepper Sauce

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
large duck breasts (about 1lb - 450g each)
salt and pepper
1 tablespoon
green peppercorns, drained
½ cup
10 fl oz
lamb or beef stock
4 tablespoons
thick cream or crême fraîche
salt and pepper


How to Cook Duck Breast in Green Pepper Sauce

  1. First of all, make the sauce since it takes longer and can always be reheated before serving. Drain the peppercorns if they are in brine and place in a saucepan over a low heat. Add the brandy, increase the temperature, and boil gently for 1 to 2 minutes. Add the stock and allow the liquid to reduce at a rolling boil (anything between 5 minutes and 10 minutes).
  2. Remove the pan from the heat then, when the liquid is no longer boiling, stir in the cream and continue to reduce until it coats the back of the spoon. Again, this can take anywhere between 5 minutes and 10 minutes. Check the seasoning and add salt and freshly-ground black pepper as needed. (NOTE: Don't be tempted to use a "low fat" cream since it will separate while you are reducing the liquid)
  3. Now you can move on to the duck... Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch (3mm) into the skin in a cross hatch pattern. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in a hot skillet.
  4. Cook the breasts over a medium-low heat until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Turn the breast over (skin side up), and place in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 10-12 minutes.
  5. Remove from the oven, allow to rest for 3 minutes while you reheat the green pepper sauce, then slice each breast into 10-12 slices. Serve hot with the green pepper sauce and a selection of fresh vegetables.

You will need to vary the cooking time depending upon your preference and the thickness of the breasts. Since you will be slicing them anyway, you can cut into one to check the doneness. Remember, though, that while meat is resting it continues to cook, so remove from the oven when they are still more pink than you would normally wish.
GRAHAM'S WINE RECOMMENDATION: GrahamA light-styled Red Burgundy works well with pan-oven-cooked duck breast. Though a little on the expensive side, a Bourgogne Rouge, Les Cras, Olivier Merlin makes a masterful match with Duck Breast in Green Pepper Sauce
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Reviews of Duck Breast in Green Pepper Sauce

Rating 5 out of 5 - Many cooks will make this recipe again November 12 2014
I have made this three times so far and look foward to cooking it many more times. Delicious and flavorful. We now open all the windows and turn on the fans as we brown the duck skin and render the fat in the hot pan before putting it in the oven. In fact, we've had to reset the smoke detector twice! But well worth it. As the weather improves I will try cooking this outside on the side burner of my BBQ. Thank you for showing me a new,easy and delicious way to make a wonderful meal!!!.
(4 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again April 12 2013
This is a really easy recipe for duck breats and peppercorn sauce. It was not just simple, it was utterly delicious. I used dried green peppercorns and recommend using a little less than a full tablespoon but you do have to add a little salt to the sauce if you can't find the peppercorns in brine. Veal stock works fine. We'll be having this again very soon.
(3 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again December 17 2012
Recipe was wonderful. Didn't have the big juicy magret breasts and was still terrific. I aded a couple of finely chopped shallots to the peppercorn sauce and that worked out fine. The breasts were absolutely tender and succulent. This recipe is going in my recipe box.
(4 reviews)

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Duck Breast in Green Pepper Sauce
Duck Breast in Green Pepper Sauce

Magret (meaning lean) is the breast of a fatty duck fattened by force-feeding when producing confit and foie gras. But Oh Boy, does it taste good!


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