Duck Breast with Peppercorn Mignonette

🧂 Ingredients

• 1 pc duck breast

  400-450 gr
• 1 tsp black peppercorns
• 1 tsp white peppercorns

  Sarawak
• 1 tsp pink or Szechuan peppercorns
• 1 pc chopped shallot
• 40 ml cognac
• 25 ml port wine
• 80 ml demi-glace
• 110 ml cream

Instructions

• 1 Mix and crush the peppercorns to make ‘mignonette”.
• 2 Use a sharp knife to trim the duck magret, then make shallow criss cross
  incisions on the skin and season with salt and a pinch of peppercorn mignonette.
• 3 Warm a sauté pan or a cocotte without any oil or fat over a medium heat. Cook
  the duck breast skin side down for 5-6 minutes until the skin has released the
  fat. If necessary, lower the heat to avoid burning the skin. When the skin
  becomes brown and crispy, flip it over and continue cooking for 4 minutes.
• 4 Rest the duck breast on a wire rack with a catch pan underneath for 10 minutes
  and cover with thin foil to keep it warm.
• 5 Discard the excess fat from the pan and sweat the shallots until translucent.
• 6 Add the rest of the peppercorn mignonette, the cognac, port wine and cook for 2
  minutes.
• 7 Pour in the demi-glace and the cream, stir to combine and cook until the sauce
  thickens and then adjust the seasoning to taste with salt.
• 8 Slice the duck breast and serve with the peppercorn cream sauce.

Nutrition Info