Weeknight Cooking

Roast Duck Breast with Green Peppercorns & Tiny Roast Potatoes

November  2, 2016
2 Ratings
Photo by James Ransom
  • Cook time 1 hour 20 minutes
  • Serves 4
What You'll Need
  • 2 tablespoons whole green peppercorns, divided
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon ground cardamom
  • 1 pound tiniest potatoes you can find (about 1-inch in diameter is perfect)
  • 2 1-pound boneless duck breasts with skin
  • 2 cloves peeled garlic, smashed with the flat of a knife
  • 1 cup homemade chicken stock
  • 1 tablespoon unrefined raw coconut oil
  • 1 jalapeño, slivered
  • 1/2 cup roughly chopped cilantro
  1. Grind a teaspoon of the green peppercorns and mix with the salt, clove, and cardamom. Rub the duck breasts with this mixture and marinate for about 30 minutes before cooking. Meanwhile, blanch the potatoes in abundant, salted boiling water until just tender. Drain and keep warm.
  2. Score the duck breasts in a cross-hatch pattern and then place skin side down in a single layer and cook, without turning, over very low heat, until the fat has rendered out of the skin and the skin is crispy and golden, about 40 minutes.
  3. When the skin is golden and the fat is rendered, strain and reserve the fat. Turn the pan up to high, flip the duck breast to skin side up, and cook briefly about 3 minutes. Remove the duck breast from the pan and allow to rest 10 minutes.
  4. While the duck is resting, return the pan to the heat with one tablespoon of the reserved duck fat. Toast the garlic and the remaining green peppercorns in the duck fat and when the garlic begins to color and become fragrant, add the chicken stock and cook briskly until reduced by two-thirds.
  5. Toss the warm potatoes with the coconut oil, the jalapeño, and the chopped cilantro. Season lightly with salt. Serve the duck breast sliced, with the potatoes and the green peppercorn sauce.

See what other Food52ers are saying.

  • Charles
  • Sara Jenkins
    Sara Jenkins
  • Tara Mulqueen
    Tara Mulqueen
  • Alison

7 Reviews

Tara M. September 2, 2019
Any suggestions for adapting the recipe for duck leg? I've made this successfully before with breasts and want to keep the same flavour.
Alison February 22, 2018
Love to have duck recipes. But can you give us info on that plate?
Leslie A. November 11, 2016
Will the duck be rare or medium cooked. Can't tell from this receipe.
Charles November 11, 2016
And what temperature is "very low heat"? 300F? 325F? 285F?
Sara J. November 11, 2016
at very low heat means turn your burner (electric, gas, induction) down as low as it can go...
jmckillop November 7, 2016
Can't wait to try. I think in #3 you mean 'flip the duck breasts skin side up', right?
Sara J. November 11, 2016