Recipe of Super Quick Homemade California Farm Duck Breast with green peppercorn cream
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite California Farm Duck Breast with green peppercorn cream. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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As for the number of servings that can be served to make California Farm Duck Breast with green peppercorn cream is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Duck Breast with green peppercorn cream estimated approx Marinade overnight, cook 1/2 hour.
To get started with this recipe, we must first prepare a few components. You can cook California Farm Duck Breast with green peppercorn cream using 10 ingredients and 4 steps. Here is how you cook it.
A duck has over one pound of lean duck breasts, perfect for a special dinner for two. The sauce is a thick shallot cream sauce with mild green peppercorns and a good california brandy.
The breasts are marinated, then quickly sauteed in a cast iron skillet, rested to cook inside. Served with small french fingerling whole potatoes cooked in their skin, fried thai eggplant, sweet pepper.
Ingredients and spices that need to be Take to make California Farm Duck Breast with green peppercorn cream:
- 2 duck breasts
- 4 Tbs duck fat
- 1/4 cup heavy cream
- 1/4 cup california brandy
- Tbs green peppercorns
- Tbs chopped shallots
- Tsp chopped parsley
- Tsp tarragon
- Cost
- Whole fresh duck is $3.30/pound at the farmers market, 2 breasts are 1 1/2 pounds, about $5 for two, another dollar for the other ingredients, fabulous dinner for two for $6
Steps to make California Farm Duck Breast with green peppercorn cream
- Slice duck skin between breasts, remove, pull breast back from bone while loosening with sharp knife, remove breasts.
- Marinade in brandy and shallots overnight in fridge. Turn once or twice. Dry. Sear in hot duck fat, three minutes on each side on medium. Insert knife in thick part, check for doneness, flambee with a few Tbs of brandy, then sear longer till cooked to your liking. Remove to platter.
- Add tarragon and brandy shallot marinade to pan drippings, stir, add peppercorns, add heavy cream one table spoon at a time till sauce is thick.
- Put breasts on warmed platter. Taste sauce, if you like to, add salt, crumble peppercorns with wooden spoon. Serve, ladle sauce over the breasts. Serve breasts with sprinkled parsley on top. Enjoy.
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