Pan-Seared Duck Breasts with Green Peppercorn Sauce (Magret de Canard au Poivre Vert)

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Full Recipe

https://www.americastestkitchen.com/recipes/5099-pan-seared-duck-breasts-with-green-peppercorn-sauce-magret-de-canard-au-poivre-vert

Author

America's Test Kitchen | 2009-06-23

Description

Duck breasts have the rich, meaty flavor and texture of beef, but the flesh is as lean as chicken breasts. The French have an affinity for the cut and are expert at its preparation. Fortunately, we found that with a couple of simple core techniques, there is really nothing difficult at all about cooking duck breasts.