duck breast

Post image for Seared Duck Breast with Figged Port Demi-Glace

This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal.

4 servings


4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person)
Sea salt and freshly ground white peppercorn, to taste

For the port demi-glace:
6 fresh figs, halved (or dried if out of season)
1 teaspoon of whole white peppercorns
½ teaspoon finely minced chervil (or parsley)
1 cup ruby port

[click to continue…]


Sautéed Duck Breast with Green Peppercorn and Morel Cream Sauce

Morilles à la crème is a classic French preparation found in Périgord and Lyon.

Magret de Canard au Poivre

In France, the term magret refers specifically to the breast of a fattened Moulard duck, while everything else is simply a duck breast.