Peppered Duck Breast With Red Wine Sauce Recipe (2024)

Either omit the tomato paste or use no more than a teaspoon. A tablespoon of tomato paste must have been a typo... it completely overpowered the sauce and I had to start again.

I followed the recipe in terms of cooking the duck verbatim, and it was perfect. Crispy, bronze skin and tender medium rare meat. I took some liberties with the sauce, omitting the tomato paste, potato startch and wine. Instead I made a simple reduction sauce after cooking the breasts. Drain/save that precious remaining duck fat to store in the fridge for roasted potatoes or duck fat fries. Then using the same pan I added brandy-soaked cherry juice I had on hand with a knob of butter.

I received rave reviews for this recipe! Very easy to make. Do yourself a favor and make the sauce the night before. When sautéing the shallot and duck tenderloins, put a 1-2" piece of duck fat in with the butter. Remember to bring the duck to room temperature before cooking. I'll make this again, certainly.

Fantastic recipe - just excellent. The duck was delicious and not too rich or fatty. I followed it exactly except I did not add the potato starch. I simply reduced the liquid until it thickened.

This is a great recipe and elegant dish. Having a sauce you can make ahead is wonderful . Depending on the girth of your duck breast the cooking time can be 5-7 minutes longer. I added a tablespoon of green peppercorn to the sauce . If you need to substitute corn starch for potato starch, you might needed 1.5 tsp. Also, remember if you are using cornstarch, once you add the cornstarch you will need to bring the sauce to a slight boil and stir it for a bit in order to activate the corn starch.

Why was I so afraid of cooking duck breast? I have not eaten duck since the 1960's when I faked eating the duck soup my daddy was so proud of. Fast forward to retirement and I promised my husband duck for months now. After months of searching for a simple recipe and after watching many vid's I chose David's recipe. It was great, prepared just as the recipe says to. I made 2 breasts and halved the recipe for the sauce (roughly right). He loved it, I loved it. I would serve to guests.

I cooked the breasts sous vide at 130 degrees for about two hours, then seared the heck out of them. Very happy with the results, and no need to score the skin. Love the sauce. Had a few slices of meat left over, so I reheated them in the sauce and poured it all over pasta.

This turned out very nicely. I ended up halving all of the sauce ingredients except the butter, and adding about 1 tsp duck fat. The breasts I purchased were already trimmed so I didn’t have the extra pieces for that step. I also, after reading other reviews, decided to use just a little bit of tomato paste. Delicious meal!

Did the red wine sauce as others have suggested- omitting the ketchup and flour and just cooking down the wine with chicken stock butter salt and pepper and it was delicious! I’m making a prime rib roast for the holiday and will make the sauce again. A perfect au jus for many kinds of proteins.

Great recipe. I omitted the butter for the red wine sauce: instead I rendered extra duck fat with the shallots. I left out the tomato paste and starch and thought the sauce was still great (just be sure to reduce the sauce for more time and finish with unsalted butter). A meat thermometer is necessary here if you are looking for a perfect medium rare

This was truly delicious. And not that difficult. The sauce needs to be done a bit head of course. But f you make the sauce ahead this becomes one of those easy meals to serve when the family gathers. I made hassleback potatoes with it which blew the easy part. But they were good.

Why don't I make duck more often? My duck breasts were perfection. They tasted like tender Prime Rib instead of poultry. I will make this again for sure!

This is basically how I always cook a duck breast (D'Artagnan). but I don't usually make a sauce with it. I happened to have homemade chicken stock and voila: this was as good as it gets. For the 2 of us, 1 duck breast and the sauce ingredients basically in half (heavy on the red wine). Duck refrigerated overnight. This was just too good. Served with quinoa pilaf and roasted beets in a butter sauce. Wow.

The duck was super tender and had a wonderful flavor. It should have been left out to dry after marinating, that would have made the skin crisper than it was, I think. And to all others who didn’t have unsalted chicken broth - don’t think about using salted broth cubes! (I had to throw it out :-(

Lovely. Did use Gabrielle Hamilton’s lower, slower cooking method, which renders more fat. Had only “better than bouillon,” which is the opposite of low sodium, but compensated by diluting heavily & reducing salt elsewhere. Used arrowroot rather than potato starch to thicken.

This is a definite keeper for a meal! I let the breast sit overnight, refrigerated, with the S&P, thyme and garlic. The duck had a great flavor! I used cornstarch to thicken the sauce and it worked fine. Just make sure you cook it for a few minutes to get rid of the raw taste of the cornstarch. The sauce really finishes this dish. The suggested cooking times were perfect, I went for 7 minutes on the skin side and then 4 for a perfect medium rare.

Can this recipe be made with mixed different duck parts? Bone in skin on legs for instance?

Tried 1.5 tsp cornstarch instead of potato starch

Absolutely delicious. Served over mashed potatoes with roasted broccolini. Let the duck sit overnight in the fridge, and added the reserved black pepper to the sauce.

The sauce was unfortunately one-dimensional and, cooked as directed, too watery. I ended up cooking it down almost twice as long to get it to the right concentration and texture of a proper sauce, as well as adding extra butter and, for some complexity, a spot of Dijon mustard.

I agree that this recipe is delicious and easy if you follow the instructions and have a little patience. I used flour instead of potato starch which I didn’t have to thicken the sauce—that was fine, though a bit of whisking was required to get the flour to blend in. No mention of what to serve with the duck beyond the potato purée in the photo, but I threw baby potatoes I had boiled to fry briefly in the rendered duck fat and made a German-style cucumber salad. A real treat for a weekday night!

We used two frozen duck breasts from Maple Leaf Farm. Each was eight ounces.I scored te skin, rubbed in lots a ground black pepper, used salt, garlic powder and dried thyme leaves and let in sit in the refrigerator for eight hours.I drilled olive oil on the skin side.I cooked them in a Ninja double air fryer, one breast in each side, for 16 minutes at 390 degrees, turning them at eight minutes.They were perfect at medium rare with a crispy skin.We used Russell Chatham's red wine sauce.