Picture of Magret au Poivre with Celeriac Puree

Magret au Poivre

Duck is a staple in the culinary traditions of Southwest France, featured in dishes ranging from foie gras to duck confit and cassoulet. A classic preparation is magret au poivre, which consists of seared duck breast served with a peppercorn sauce. In France, magret du canard typically comes from the Moulard duck, though these can be difficult to find in the US. Muscovy or Pekin ducks are excellent alternatives, though both are leaner than their French counterpart. This dish is best enjoyed with a robust red wine, particularly one hailing from the Bergerac region, also located in Southwest France.

INGREDIENTS

  • 2 large Muscovy duck breasts
  • Kosher salt
  • 2 tsp + 1 tbsp freshly cracked black peppercorns, divided
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 1/3 cup cognac
  • 1/2 cup demi-glace
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter

Picture of Pecharmant wine with magret au poivre (duck with peppercorn sauce)

DIRECTIONS

Prepare the duck: Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for another use. 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.


Sprinkle with salt on both sides, then rub 1 tsp cracked black peppercorns all over. 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 a large, heavy skillet over medium-high heat. When the pan is hot, lay in the duck breasts, skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark 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.


Make the sauce: Pour off almost all the fat from the pot, leaving just a teaspoon or two (keep rendered duck fat for another use, like duck fat potatoes...). Add in the shallot, garlic, and 1 tbsp freshly ground black pepper. Sauté until garlic and shallot begin to brown, about 2 minutes. Deglaze the pan with Cognac and reduce by half.


Add in the demi-glace and heavy cream, lowering the heat as necessary to maintain a gentle simmer and reduce until thickened. Finish the sauce by swirling in the butter, adding an optional 1 tsp cognanc off the heat if you prefer a stronger flavor of Cognac.


Slice the rested duck breast crosswise, not too thickly, at a slight angle and serve with the sauce.


A couple of notes:

  • If demi-glace is not available, replace with 1/2 cup reduced beef broth.
  • American duck breasts vary in size. The smaller breasts (approx 5 oz) are single-serves, while the larger 1 lb breasts are good for 2 people.

SERVE WITH...

Vintage: 2020

Grape Variety: 54% Merlot, 23% Cabernet Sauvignon, 18% Cabernet Franc, 5% Malbec

Region: Pécharmant, France

Drink If You Like: Bordeaux, Napa Valley Cabernet, Malbec

Alcohol: 15%



A leading example from this historic French appellation, this Pécharmant from Château de Tiregand demonstrates the majesty of Merlot when given the spotlight in a blend. Sumptuous and velvety in its texture, the wine finds rich, brooding flavors of cassis, black plum, tobacco leaf, and cocoa powder. Maturation in French oak barrels lends further structure and sweet baking spice flavor. Long and enjoyable today, the wine can easily be cellared for a decade or longer.


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