Duck Au Poivre Recipe

Prepare Duck Breast

Score the skin of the aged duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with sea salt and crushed black peppercorns. Let it sit at room temperature for about 30 minutes.

Cook Duck Breast

Heat duck fat in a skillet over medium heat. Place the duck breast skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.

Prepare Duck Legs for Confit

Rub the duck legs with sea salt, then place them in a dish with garlic cloves and thyme. Cover and refrigerate for at least 24 hours.

Cook Duck Legs

Preheat the oven to 150°C (300°F). Rinse the salt from the duck legs and pat them dry. Submerge the duck legs in duck fat in an oven-safe pot. Cook in the oven for about 2-3 hours until tender. Once cooked, remove and let cool.

Crisp Duck Legs

Heat a skillet over medium-high heat. Add the cooked duck legs skin-side down and cook until crispy, about 5 minutes.

Prepare Carrots

Peel and cut the carrots into even sticks. In a pot of salted boiling water, blanch the carrots for about 3-4 minutes until tender but still crisp. Drain and set aside.

Glaze Carrots

In a skillet, combine orange juice, honey, and sea salt. Bring to a simmer and reduce slightly. Add the blanched carrots and toss to coat in the glaze. Add butter and cook until the carrots are glossy and heated through.

Garnish

Remove from heat, sprinkle with fresh parsley, and serve.