I love duck, but it is so unhealthy that I rarely make it at home and usually just have it at a restaurant as a treat. Katherine recently went to a new butcher shop and along with some other treats she bought a duck breast. So I whipped up this little recipe and remembered why duck is so good.
The sauce and the rare meat mixed with the duck fat is incredible. I recommend opening a really nice bottle of wine and serving this with garlic mashed potatoes and spinach wilted in brown butter. After all it already is unhealthy so you might as well go full boar and clog a few arteries.
Duck Breast in a White Peppercorn Cream Sauce
- 1 duck breast
- 1 cup heavy cream
- 2 tbsp butter
- 2 tsp white peppercorns
- 1 tbsp minced garlic
- 1 tbsp chopped fresh rosemary
Salt and pepper duck. In a large frying pan melt butter. Place duck breast fat side down and cook over medium heat for about five minutes or until browned. Flip breast and cook until browned on top, about three minutes. Flip back on fat side and cook until rare, about three minutes more. Remove from heat and let rest 10 minutes. Pour off all but three tablespoons fat. Add peppercorns and cook on medium high heat until they begin to pop. Add garlic and cook for one minute. Add cream and rosemary and reduce by half. Slice duck and plate it fat side up drizzled in sauce.