The ingredients
2 duck breasts
3 tablespoons of black peppercorns (to be ground at the moment)
1 shallot
100 ml of chicken broth
50 ml of red wine (optional)
30 g of butter
1 tablespoon ofolive oil (preferably high-quality extra virgin olive)
A few sprigs of thyme (optional)
Preparation
Prepare the pepper:
In a mortar, coarsely crush the black pepper grains. You can also use a pepper mill, but using a mortar allows you to obtain a more irregular texture and therefore a more intense flavor.
Prepare the duck breasts:
Score the skin of the duck breast in a crisscross pattern (without cutting into the meat) to allow the fat to melt evenly.
Rub the duck breasts with a generous amount of freshly ground black pepper and season them lightly on both sides.
Duck breast cooking:
In a hot skillet, pour in the olive oil (you can find very high-quality ones on our site range of olive oil).
Place the magrets skin-side down and cook over medium heat for 6 to 8 minutes, until the skin is golden brown and crispy. Don't hesitate to press lightly with a spatula to release the fat.
Return the magrets and let cook for another 5 to 6 minutes to obtain a pink cooking (or longer if you prefer a longer cooking).
Remove the duck breasts from the pan and let them rest for a few minutes under a sheet of aluminum foil.
Black pepper sauce :
In the same pan, add a knob of butter and melt over low heat. Add the finely chopped shallot and let it simmer for 2-3 minutes.
Deglaze with red wine (if using) or chicken broth and let the sauce reduce by half.
Add a new pinch of freshly ground black pepper to enhance the flavor.
Add a few sprigs of thyme, then let the sauce reduce for a few more minutes until you get a slightly syrupy consistency.
Completion and service :
Slice the duck breasts on the bias and arrange them on the plates.
Coat with black pepper sauce and serve immediately.
Tip: The fresher the pepper, the more it releases its aromas and heat. For an even more intense effect, you can also add a pinch of Sichuan pepper, which brings a slight touch of freshness and pungency.