Pan-Seared Duck Breasts with Green Peppercorn Sauce (Magret de Canard au Poivre Vert)

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Duck breasts have the rich, meaty flavor and texture of beef, but the flesh is as lean as chicken breasts. The French have an affinity for the cut and are expert at its preparation. Fortunately, we found that with a couple of simple core techniques, there is really nothing difficult at all about cooking duck breasts.

A cookbook recipe exclusively for All-Access members from Spiced

SERVES 4

TIME 1 hour

Pan-Seared Duck Breasts with Green Peppercorn Sauce (Magret de Canard au Poivre Vert)
Spiced

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

We found that the skin on our duck breasts had to be scored in a crosshatch pattern before cooking to obtain a nicely crispy skin for our pan-seared duck breasts recipe. When the breasts were properly crosshatched, we experimented with vari...

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