Magret of Duck Green Peppercorn Sauce

Name: Magret of Duck Green Peppercorn Sauce
Ingredients: 2 boneless duck breast; 15 ml (1 tablespoon) oil; salt and pepper; Green peppercorn sauce:; 345 ml (3 tablespoons) onion, very finely chopped; 375 ml (1 ½ cup) red wine; 60 ml (1/4 cup) meat stock; 30 ml (2 tablespoons) cream; 10 ml (2 teaspoons) green peppercorn in brine, drained and roughly crushed; 15 ml (1 tablespoon) butter; salt and pepper to taste

Magret is the French name for boneless duck breast, traditionally the plump meat on a bird which has been fattened for foie gras. Here it is pan fried and served with a green peppercorn sauce that you prepare while the meat is resting.

Published 18 February 2026

Method

Heat the oil in a frying pan. Season the duck breasts with salt and fry, skin side down over high heat for about 3 to 5 minutes until the skin is brown and crisp. Turn the breasts over and lower the heat to medium. Continue cooking for 3 to 7 minutes until the duck is done to your liking. I like the meat medium rare and usually give it 5 minutes. Transfer the meat to a warm serving plate and keep warm in a warm oven.
Discard all but 1 tablespoon of fat from the frying pan. Add the onion and sauté for 1 minute. Add the wine and keep stirring to dissolve the pan juices. Reduce by half and whisk in the meat stock. Boil to concentrate the flavour and then add the cream and peppercorns. Taste and adjust the seasoning.
Carve the duck breast into slices and place, overlapping on the serving plates. Spoon the sauce over and serve at once.