Duck Breast with Green Peppercorn Sauce

This is absolutely delicious!  10+/10 for sure.  I modified the original recipe only slightly and love how it turned out, so that is how I will try to do it again next time.  Served with roasted Yukon gold potatoes, which paired perfectly. 

Link to original recipe: https://www.thefrenchcookingacademy.com/duck-breast-green-peppercorn-sauce/

Ingredients:

3 duck breasts (note to self: the frozen ones at Mariano's from Maple Leaf Farms are what were used here)

kosher salt and coarse ground pepper, to taste

2 1/2 T. Cognac (used Hennessey brand)

for the sauce--

~2 1/2 c. homemade chicken stock, cooked to reduce by half (to 1 1/4 c.)

1/2 tsp. cornstarch whisked with a few drops of water

100 mL Sauvignon Blanc wine (used Chateau Ste. Michelle brand)

1 T. green peppercorns, lightly crushed with mallet (in a plastic baggie)

5 T. heavy whipping cream

1 T. unsalted butter

1. While (or after) cooking down the chicken stock, mix in the cornstarch/water mixture, then set aside.

2. Heat a heavy skillet (I used cast iron, recommend it) over med-low heat.  Using a sharp knife, make cross-cuts on the fatty side of each duck breast (do your best not to cut into the meat).  Place each in the skillet with fatty side down, then season meaty side with salt and pepper. 

3. Cook breasts for at least 10 min (mine were more like 15+); use a spoon to remove rendered fat from the pan as it accumulates.  Once the edges look like they are quite bubbly and fat is barely rendering any longer, turn breasts over and cook for additional 10 (or more) minutes.  Keep in mind that duck breasts are typically cooked to medium-rare only, so be careful not to overcook.  Meanwhile, heat oven to 160°F (or whatever your lowest setting is; I was baking in the bottom oven, so my top oven was fairly warm already, did not measure temp).

4. Once the breast has finished cooking on the meaty side, dab/wipe out any remaining rendered fat with a paper towel. Carefully add the cognac to the pan, then use a match to light it on fire and burn off the alcohol. Be careful when doing so, especially if you have never done this before--the flames can be quite large at first!  The flames will die out quickly, though, and once they do, turn off the burner and transfer the breasts to a small baking pan.  Place the baking pan in the oven to keep them warm while you prepare the sauce.

    

5. Turn the burner back on--this time to medium-high.  Once the pan has heated for a minute or two, carefully pour in the wine and stir.  Let it reduce until there is about 1-2 T. of liquid left (I think it was about 2-3 min--watch carefully, because it will reduce quickly once the amount starts getting low).  

6. Stir in the chicken stock and peppercorns. Let mixture come to boil and continue boiling for a few minutes, until it appears to have slightly thickened.  

7. Stir in the cream, let come back to boil, then remove from heat. Stir in the butter until completely melted.  Serve sauce drizzled over duck breasts and enjoy!