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Duck Breast in Green Pepper Sauce

Ready in 45 mins

Recipe by Graham 

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
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Ingredients for Duck Breast in Green Pepper Sauce

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Currently displaying quantities in US Imperial Measurements

To serve 4:

2 large duck breasts (about 1lb - 450g each)
  salt and pepper
FOR THE SAUCE
1 tablespoon green peppercorns, drained
½ cup brandy
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.
GRAHAM'S HOT TIP:
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:
A 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