Recipe courtesy of Laura Calder
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
1 to 2 servings
Level:
Intermediate

Ingredients

Directions

Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce. 

Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter. 

Carve the duck breast. Spoon over the sauce and serve.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables

Recipe courtesy of Jeff Mauro

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Pan Roasted Duck Breast

Recipe courtesy of Beau MacMillan

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Magret Duck Breast

Recipe courtesy of Creative Entertainment Group

Hazelnut Crusted Duck Breast

Recipe courtesy of The Church Brew Works

Browse Reviews By Keyword