This recipe for Breast of Duck Au Poivre from Marigold Lodge chef David McClimans is très magnifique. It requires only a few ingredients and takes minutes to prepare. Pair it with risotto to create an elegant entrée.
Breast of Duck Au Poivre
6 8-ounce boneless duck breasts
4 tablespoons coarsely ground black pepper
3 tablespoons fresh thyme
3 tablespoons kosher salt
1. Place the duck breasts on a cutting board, skin side up. With a knife, slice four or five cuts across the skin. This will prevent the breast from turning up while cooking. The fat also will render faster.
2. Rub each duck breast with salt and thyme, and generously sprinkle them with black pepper.
3. Preheat a large skillet without oil. Place each duck breast skin side down. Sear until golden and crisp. CAUTION: The duck breasts render a lot of fat while they’re cooking. To prevent splattering and flair up, turn the stove’s flame off before turning each duck breast.
4. Place the duck breasts on a sheet pan and place into a preheated, 375-degree oven for 8 to 10 minutes.
5. Remove the pan from the oven and place it in a warm spot to rest for 5 minutes. Cut duck breasts into ½-inch slices and arrange on risotto.
Watch for another recipe from Marigold Lodge next week!