Duck with Thyme Peppercorn Sauce

Keeping the duck phase going with a thyme cream peppercorn sauce and duck fat fried baked potato medallions. Dijon mustard and aged balsamic vinegar provides the traditional sweetness that pairs with duck so well. Peppercorn sauces are pretty versatile, and can be served on top of steak, chicken, pork and even some seafood. If duck is not your thing, use a thin steak like hanger, flank, flatiron and add butter for the potatoes.

Use a heavy duty pan, non stick if desired. Something that you can use for deglazing/ pan sauces. This recipe will still work with baked potato , skipping the shallow fry.

The order for this recipe is :

Bake the potato and cook the duck at the same time

Fry the baked potato medallions in the pan droppings

Make a cream sauce in the pan.

Ingredients

2 Duck Breasts (fat /skin on) - 6-10oz each

1 Large russet potato

Optional: duck fat, butter, chicken broth

Peppercorn Thyme Cream Sauce

• Duck Fat ( Chicken Broth if more liquid is needed) / Butter (optional)

• Fresh Thyme - 2-3 sprigs

• 1 or 2 Garlic cloves - crushed

• Dijon mustard - 1 Tbsp

• Aged Balsamic - 3 Tbsp

• Heavy Whipping Cream - 1/4 to 1/3 cup

• 1 Tsp Salt (or to taste)

• Whole Pepper Corn (2 Tsp) (or ground pepper 1 Tsp)

Steps

Duck Breast (2) (Prepared medium doneness)

• Score the fatty layer of the duck breasts with a knife (about 1/8 inch down and make cross hatch cuts) to help render the fat and allow the flavors to penetrate the meat.

• Season with salt, and black pepper.

• Add the duck breasts fat side down on a medium sized skillet/pan set to medium heat and cover with a lid. (the pan should not be hot when the duck is added).

• As the fat starts to render, spoon over some of the fat on the underside (now top side) of the duck breast.

• After 10 minutes, the fat should be golden brown and crispy and no longer sticking to the pan. Flip the duck breast and remove the lid.

• Increase the heat to medium high and cook for 6-7 minutes, until the bottom is slightly browned.

• If you want your duck more rare, don't cover the pan with the lid throughout the cooking process. If you want it more cooked through, keep the lid on even after flipping.

• Remove and allow to rest for at least 7 minutes before slicing..

Potatoes

• Bake 1 large russet potato, according to your favorite method. (Wash the skins, cut into all sides of the potato, rub with a little olive oil) - Baking in the oven, or microwaved while wrapped in a moist paper towel.

• Try to take the potato out before it's too soft as we want to the potato to keep shape while cutting them into medallions.

• After the potato has cooled, remove the skins, and cut 1/2 to 1 inch medallions.

• Add salt and pepper to the potato medallions and prepare to fry in the duck fat.

• Since the potatoes are already cooked, only a flash fry is required.

• Heat up the pan with the duck fat, add butter if more liquid is needed.

• Once the duck fat is at medium high heat (slightly bubbling), add the medallions.

• Cook on each side for 1-2 minutes, until golden brown.

• Remove potatoes, follow the pan sauce steps below.

Peppercorn Thyme Cream Sauce

• Duck Fat ( Chicken Broth if more liquid is needed) / Butter (optional)

• Fresh Thyme - 2-3 sprigs

• 1 or 2 Garlic cloves - crushed

• Dijon mustard - 1 Tbsp

• Aged Balsamic - 3 Tbsp

• Heavy Whipping Cream - 1/4 to 1/3 cup

• 1 Tsp Salt (or to taste)

• Whole Pepper Corn (or ground pepper) - 1 Tsp

After the potatoes have been fried, it's time to make the sauce. Hopefully there's a little duck fat left in the pan. If not, we can add a little chicken broth in the process.

1. While the pan and duck fat/butter/oil is hot, add a few fresh thyme sprigs, 3 Tbsp of aged balsamic vinegar, garlic, peppercorn and stir for 3 minutes.

2. Add heavy cream, dijon mustard and stir until incorporated

3. reduce down for 2 minutes, continue to stir. Taste and add salt or balsamic (for more sweetness).

4. The consistency should be like a gravy. Note that it will thicken when it cools down.

5. If there isn't enough liquid, or the sauce is too thick, add chicken broth or heavy cream.

6. Keep warm for serving.