Duck with Peppercorn Sauce: Try this French Classic Staple! – Vinalia
Duck is a staple in the culinary traditions of Southwest France, and a classic preparation is magret au poivre, which consists of seared duck breast served with a peppercorn sauce.
Ingredients
- 2 large Muscovy duck breasts
- Kosher salt
- 2 tsp + 1 tbsp freshly cracked black peppercorns, divided
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1/3 cup cognac
- 1/2 cup demi-glace
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
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