Aiguillettes De Canard Au Poivre Vert Recipe

Summary

MethodMain Ingredient

Ingredients

 White wine1 Cup (16 tbs)
 Armagnac/Cognac1⁄3 Cup (5.33 tbs)
 Brine3 Tablespoon (From Canned / Bottled Green Peppercorns)
 Chicken stock1⁄2 Cup (8 tbs)
 Creme fraiche/Heavy cream1 Cup (16 tbs)
 Salt To Taste
 Red wine vinegar2 Tablespoon
 Sugar1 Teaspoon
 Port3 Tablespoon
 Green peppercorns2 Tablespoon
 Minced roasted peeled seeded green pepper3 Teaspoon
 Duck breasts3 , split, skinned and boned (From Three 5 Pound Ducks)
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1226 Calories from Fat 433

% Daily Value*

Total Fat 48 g73.9%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 195.3 mg

Sodium 1284.1 mg53.5%

Total Carbohydrates 37 g12.3%

Dietary Fiber 1.5 g5.9%

Sugars 11.1 g

Protein 60 g119.4%

Vitamin A 10.7% Vitamin C 42.6%

Calcium 9.2% Iron 103.4%

*Based on a 2000 Calorie diet

Directions

Combine the wine and brandy in a medium saucepan and boil over medium-high heat until liquid has reduced by two-thirds.
Add peppercorn brine and chicken stock and boil for 5 minutes more.
Reduce heat slightly, add creme fraiche and salt, and let simmer at a very slow boil until sauce reduces by one-third, about 15 minutes.
Meanwhile, in a small saucepan, combine vinegar, sugar, and port and boil over high heat until mixture becomes syrupy and a deep caramel color, about 1 minute.
Add to creme mixture, stir in peppercorns and green pepper, and blend well.
Keep warm over a very low heat while preparing duck breasts.
Season duck breasts on both sides with salt and pepper, place under a hot broiler or on a grill over hot coals, and cook to desired doneness; 4 to 5 minutes per side for medium rare.
Transfer duck breasts to a wooden cutting board and let rest for about 2 minutes.
Using a sharp knife, cut breasts at an angle into thin, crosswise slices.
Arrange slices in a fan on individual serving plates and spoon warm green peppercorn sauce over them.
Serve immediately.
Quantcast