Crispy Duck Breasts with Pear and Peppercorn Sauce
Prep Time: 0 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Description:
Crispy Duck Breasts with Pear and Peppercorn Sauce is a refined yet easy-to-make dish that pairs tender duck with a rich and flavorful sauce. The sauce, made with a hint of fruity pear, Calvados (or Armagnac), and peppercorns, adds a luxurious touch to the already crispy duck. This dish is perfect for a special dinner, and it pairs beautifully with a warm goat cheese salad and parsley new potatoes. The rich, aromatic sauce complements the tender, juicy duck, creating a balanced and memorable meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless duck breasts | 1 1/2 |
| Bosc pear | 1 |
| Cornstarch | 3/4 teaspoon |
| Calvados or Armagnac (brandy) | 1/2 tablespoon |
| Green peppercorns (in brine or fresh) | 2 teaspoons |
| Veal demi-glace (or bouillon cube) | 1 tablespoon |
| Vegetable bouillon cube | 1 |
| Fresh thyme leaves | 1 teaspoon |
| Dried thyme | 1/2 teaspoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 390.8 kcal |
| Fat Content | 18.6 g |
| Saturated Fat | 5 g |
| Cholesterol | 231.2 mg |
| Sodium | 144.7 mg |
| Carbohydrates | 12.2 g |
| Fiber | 1.4 g |
| Sugar | 9.1 g |
| Protein | 41.9 g |
Instructions:
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Prepare the Duck Breasts: Start by trimming the excess fat from the duck breasts. This step ensures that the duck skin crisps up nicely during cooking and prevents the dish from becoming greasy.
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Heat the Skillet: Place a 12-inch heavy skillet over high heat until it’s very hot. This step is crucial for achieving the perfect crispy skin on the duck.
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Season the Duck: Pat the duck breasts dry with a paper towel to remove any excess moisture. Season the skin side of the breasts with salt, making sure to evenly distribute it for the best flavor.
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Cook the Duck: Once the skillet is hot, carefully place the duck breasts in the skillet, skin-side down. Reduce the heat to moderate. Cook the breasts for about 20 minutes, or until the skin is crisp and deeply golden brown, with a rich mahogany color. As the fat renders, remove it from the skillet to prevent the duck from becoming too greasy.
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Finish Cooking the Duck: After the skin has become crispy and golden, turn the duck breasts over and cook for about 2 minutes for medium-rare, or until they reach your desired level of doneness. The duck should be tender and juicy on the inside, with a nice crispy exterior.
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Rest the Duck: Transfer the cooked duck breasts to a plate and keep them warm by covering them loosely with foil while you prepare the sauce.
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Prepare the Pear: While the duck is cooking, peel the pear and cut it into 1/4-inch dice. The pear should be ripe but firm enough to hold its shape when sautéed.
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Sauté the Pear: Once the duck breasts are done, pour off all but about 1 tablespoon of the rendered fat from the skillet. Add the diced pear and sauté it until lightly browned, about 1 minute. The pear should soften slightly but still maintain its shape.
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Make the Sauce: In a measuring cup, stir together the apple juice and cornstarch until smooth. This mixture will help thicken the sauce. Add the Calvados or Armagnac to the pan with the pear, allowing it to cook off for a minute. Then stir in the cornstarch mixture, green peppercorns, veal demi-glace or vegetable bouillon cube, and fresh thyme leaves. Let the sauce simmer for 2 minutes, stirring occasionally, until it thickens slightly.
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Serve: Slice the duck breasts thinly and serve them on a warm platter. Spoon the pear and peppercorn sauce generously over the top. Garnish with a few sprigs of fresh thyme or additional peppercorns, if desired. This dish pairs wonderfully with a side of goat cheese salad and herbed new potatoes.
Additional Tips:
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Choosing the Duck: For this recipe, boneless duck breasts are ideal, as they allow for an even cooking process and more control over the final result. Look for high-quality duck breasts with good fat content for the best flavor and texture.
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Serving Suggestions: The rich and aromatic sauce, combined with the crispy skin and tender duck, makes this dish the perfect centerpiece for a special dinner. Serve it with a warm goat cheese salad, some lightly seasoned parsley new potatoes, or even sautéed spinach for a well-rounded meal.
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Alternative Liquor Options: If you don’t have Calvados or Armagnac, you can substitute with another brandy or even a dry white wine. The key is to use a flavorful liquid that will add depth to the sauce.
Why This Recipe Works:
The combination of crispy skin and tender meat in the duck breasts, paired with the vibrant, sweet, and slightly spicy sauce, creates a symphony of textures and flavors. The pear adds natural sweetness, which balances the richness of the duck, while the peppercorns give the sauce a subtle bite. With just a few simple ingredients, this dish achieves a sophisticated and restaurant-quality flavor profile that is easy enough to prepare at home.
Conclusion:
Crispy Duck Breasts with Pear and Peppercorn Sauce is a luxurious yet simple dish that can elevate any dinner table. The richness of the duck, combined with the aromatic sauce, creates a memorable culinary experience. With its balance of crispy, savory, and sweet notes, this dish is a great choice for a special occasion or a weeknight dinner that feels indulgent.
