Duck Breast Au Poivre Recipe
Pears, sweet potatoes, swiss chard.
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Ingredients
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Duck Breast
Sweet Potato Puree
Sautéed Swiss Chard
Poivre Sauce
Pears
Method
Preparing Duck Breast
- 1
Score the Duck
Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat.
- 2
Season and Cook Duck
Season both sides of the duck breasts with salt and crushed black peppercorns. Place the breasts skin-side down in a cold skillet over medium heat. Cook for about 6-8 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes for medium-rare. Remove from skillet and rest for 5 minutes.
Making Sweet Potato Puree
- 3
Boil Sweet Potatoes
Peel and cube the sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to heat.
- 4
Blend with Ingredients
Add butter, salt, and nutmeg to the drained sweet potatoes. Mash or blend until smooth.
Cooking Swiss Chard
- 5
Sauté Swiss Chard
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add Swiss chard and salt, cooking until wilted, about 5 minutes.
Making Poivre Sauce
- 6
Prepare Sauce
In the same skillet used for the duck, add brandy and scrape up any bits from the bottom. Allow to simmer for a minute. Stir in heavy cream, crushed black peppercorns, and season with salt. Cook until thickened, about 5 minutes.
Preparing Pears
- 7
Sauté Pears
Slice the pears and sauté in a skillet with butter and brown sugar until caramelized, about 5-7 minutes.
Plating
- 8
Serve the Dish
On a plate, spread a layer of sweet potato puree, top with sautéed Swiss chard, slice the duck breast, and drizzle with poivre sauce. Add caramelized pears on the side.