Pan Roasted Duck Breast Recipe
green peppercorn sauce, sweet potatoes celeriac hash
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Ingredients
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Duck Breast
Green Peppercorn Sauce
Sweet Potatoes and Celeriac Hash
Method
Pan Roasting Duck Breast
- 1
Prepare Duck
Score the skin of the duck breast in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.
- 2
Cook Duck
Place the duck breast skin-side down in a cold, dry skillet. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
- 3
Finish Cooking
Flip the duck breast and cook for an additional 4-5 minutes for medium rare, or until desired doneness. Remove from skillet and let rest.
Green Peppercorn Sauce
- 4
Sauté Shallots
In the same skillet, add shallots and cook until softened, about 2 minutes.
- 5
Deglaze
Add white wine to deglaze the pan, scraping up any brown bits. Let it simmer until reduced by half.
- 6
Add Cream
Stir in heavy cream and green peppercorns. Simmer until the sauce thickens. Season with salt and pepper to taste.
Sweet Potatoes and Celeriac Hash
- 7
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant.
- 8
Add Sweet Potatoes and Celeriac
Add sweet potatoes and celeriac. Cook, stirring occasionally until they are tender and golden, about 15-20 minutes. Season with salt and pepper.
Plating
- 9
Serve
Slice the duck breast and serve it over the sweet potato and celeriac hash, drizzled with green peppercorn sauce.
