1 Preparing the duck breasts. Remove a layer of fat from your breasts, then with a knife, make deep crosshatch cuts on the skin side of the breast. On the meat side, remove the small visible nerve.
2 Cooking the duck breasts. Half an hour before eating, take a sauté pan or a heavy skillet and heat it. Place your breasts skin-side down, lower the heat a bit and let them roast for 7 minutes, then flip them over and cook for 2 minutes on the meat side. Remove from heat, pour off the fat from the pan, then place a small plate upside down in your sauté pan and set your breasts on top. Salt and pepper, cover with aluminum foil. Let them rest for 10 minutes.
3 Preparing the sauce. Bring the cream to a boil, then add the veal stock and let it reduce slowly by a third. Add your green peppercorns, bring to a boil, adjust seasoning and keep warm.
4 Finishing. Place your breasts on your work surface, heat your sauté pan without the plate. In the juices from your breasts, deglaze with your green peppercorn sauce, just bring to a boil.
5 On a nice serving dish, present your breasts sliced into 6 slices each, then pour a little hot sauce over each. Serve the rest in a gravy boat. For garnish, you can choose between pommes sarladaises, corn pancakes, rice mixed with foie gras, or even apple slices sautéed in duck fat.
What you need to know: since the 1993 law, the term Magret only applies to a Mulard-type duck raised and force-fed for its liver. The best are ducks raised and force-fed with whole corn grains produced on the farm. Save the fat for some good pommes sarladaises. I extend my heartfelt thanks to chef André Daguin who sadly has left us and who created this recipe by serving duck fillet cooked rare to his amazed customers for the first time in his restaurant in Auch.
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