Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
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Ft Shohel
[email protected]I'm so glad I found this recipe! The duck breast was cooked to perfection and the red wine sauce was amazing. I will definitely be making this again.
Angela D McCain
[email protected]This recipe was absolutely delicious! The duck breast was cooked perfectly and the red wine sauce was rich and flavorful. I will definitely be making this again.
Pream Dhamala
[email protected]I was very impressed with this recipe. The duck breast was cooked to perfection and the red wine sauce was delicious. I will definitely be making this again.
Oscar Hernandez's
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The duck breast is always cooked perfectly and the sauce is amazing. I highly recommend this recipe.
Resham Neupane
[email protected]I've made this recipe several times now and it always turns out great. The duck breast is always cooked perfectly and the sauce is to die for. I highly recommend this recipe.
Sumon Jamunatv
[email protected]This recipe was easy to follow and the results were amazing! The duck breast was cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again.
Asma Khan
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did! The duck breast was cooked perfectly and the red wine sauce was amazing. I will definitely be making this again.
Lisa Rosa
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The duck breast is always cooked perfectly and the sauce is to die for. I highly recommend this recipe.
deairaa._
[email protected]This recipe was a hit! My family loved it. The duck breast was so tender and juicy, and the sauce was amazing. I will definitely be making this again.
Edwin Paramo
[email protected]I'm so glad I found this recipe! The duck breast was cooked to perfection and the red wine sauce was amazing. I will definitely be making this again.
Caleb Carney
[email protected]This recipe was absolutely delicious! The duck breast was cooked perfectly and the red wine sauce was rich and flavorful. I will definitely be making this again.
Mwambire Zawadi
[email protected]I was very impressed with this recipe. The duck breast was cooked to perfection and the red wine sauce was delicious. I will definitely be making this again.
Henry Smith
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The duck breast is always cooked perfectly and the sauce is amazing. I highly recommend this recipe.
S R Johir Shandar
[email protected]I've made this recipe several times now and it always turns out great. The duck breast is always cooked perfectly and the sauce is to die for. I highly recommend this recipe.
Rudin Nyangari
[email protected]This recipe was easy to follow and the results were amazing! The duck breast was cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again.
Del Von
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did! The duck breast was cooked perfectly and the red wine sauce was amazing. I will definitely be making this again.
Daniel Lacky
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The duck breast is always cooked perfectly and the sauce is to die for. I highly recommend this recipe.
KIND
[email protected]I made this recipe last night and it was a hit! My family loved it. The duck breast was so tender and juicy, and the sauce was amazing. I will definitely be making this again.
Md Iliyas Miya
[email protected]This recipe was absolutely delicious! The duck breast was cooked to perfection and the red wine sauce was rich and flavorful. I will definitely be making this again.