Magret de Canard avec Sauce au Poivre

Ingredients

• 2 pieces duck breast
• 2 tablespoons black peppercorns
• 1 cup heavy cream
• 2 medium shallots
• 1 cup red wine
• 2 tablespoons butter
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley
• 2 cloves garlic

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt.

3. 3

   In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the duck breasts skin-side down in the skillet.

4. 4

   Sear the duck breasts for about 6-8 minutes, allowing the fat to render and the skin to become crispy.

5. 5

   Flip the duck breasts over and sear the other side for 2 minutes. Then transfer the skillet to the preheated oven and roast for an additional 6-8 minutes for medium-rare.

6. 6

   While the duck is in the oven, finely chop the shallots and garlic. In a separate saucepan, melt 2 tablespoons of butter over medium heat.

7. 7

   Add the chopped shallots and garlic to the saucepan and sauté for about 2-3 minutes until softened.

8. 8

   Add the red wine to the saucepan and bring to a simmer. Cook for about 5-7 minutes until the wine reduces by half.

9. 9

   Crush the black peppercorns coarsely and add them to the saucepan, followed by the heavy cream. Stir well and let simmer for another 5 minutes until the sauce thickens slightly.

10. 10

    Once the duck is done, remove it from the oven and let it rest for 5 minutes before slicing.

11. 11

    Slice the duck breast thinly and serve with the peppercorn sauce drizzled over the top. Garnish with chopped fresh parsley.