Smoked Duck Breast au Poivre
A French-inspired dish featuring a smoky, peppercorn-crusted duck breast. Perfect for a dinner party or special occasion.
Ingredients
- ●4 (6 oz) breasts Smoked duck breast
- ●2 tbsp Black peppercornsfreshly ground
- ●1 tsp Coarse salt
- ●2 tbsp Butterunsalted
- ●2 sprigs Fresh thyme
- ●1 clove Garlicminced
- ●2 tbsp Cognac (optional)
- ●1 cup Bliss (for serving)arugula or other peppery greens
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the duck breasts with salt and black pepper. Set aside.
- 3
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
- 4
Sear the duck breasts for 2-3 minutes on each side, or until browned.
- 5
Transfer the duck breasts to a baking sheet and roast in the oven for 12-15 minutes, or until cooked to your desired level of doneness.
- 6
Meanwhile, add the remaining 1 tablespoon of butter to the skillet and sauté the garlic until fragrant.
- 7
Add the thyme sprigs to the skillet and cook for 1 minute.
- 8
Remove the duck breasts from the oven and let rest for 5 minutes.
- 9
Slice the duck breasts and serve with the garlic-thyme butter sauce, toasted almonds, and bliss.
- 10
Optional: flambé the cognac in the skillet and ignite to add a smoky flavor to the dish.