California Farm Duck Breast With Green Peppercorn Cream Recipe by Hobby Horseman
Cooking Instructions Marinade overnight, cook 1/2 hour 1 Slice duck skin between breasts, remove, pull breast back from bone while loosening with sharp knife, remove breasts. 2 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. 3 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. 4 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. 1 Slice duck skin between breasts, remove, pull breast back from bone while loosening with sharp knife, remove breasts. 1 Slice duck skin between breasts, remove, pull breast back from bone while loosening with sharp knife, remove breasts. 2 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. 2 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. 3 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. 3 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. 4 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. 4 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Just Like “Red Lobster” cheddar biscuits Homemade Noodles (to go with my homemade chicken soup) Crockpot Buffalo Ranch Chicken 🐔 Quick & Easy Homemade chicken soup Thanksgiving Dinner; FUN Veggie Dip Platter Just Like “Red Lobster” cheddar biscuits Homemade Noodles (to go with my homemade chicken soup) Crockpot Buffalo Ranch Chicken 🐔 Quick & Easy Homemade chicken soup Thanksgiving Dinner; FUN Veggie Dip Platter Grilled Potato Sandwich Daliya upma Penne pasta 🍝 Potato Salad Chole khulche Onion Flavoured Rice and Beans Avocado Sandwich with Sunnyside Egg and Orange Juice Simple Chicken Biryani 🍚🥗 Spiced Pecans ❤️ M. Seafood Paella ❤️ Grilled Potato Sandwich Daliya upma Penne pasta 🍝 Potato Salad Chole khulche Onion Flavoured Rice and Beans Avocado Sandwich with Sunnyside Egg and Orange Juice Simple Chicken Biryani 🍚🥗 Spiced Pecans ❤️ M. Seafood Paella ❤️