35 mins
Canard au Poivre (Duck with Peppercorns)
Recipe by Graham
The French are quite partial to eating duck, and with good reason - they cook it extremely well. In other parts of the world, I've come across all manner of tough, chewy, fatty specimens on my plate, but the French have perfected the art form, and Canard au Poivre (Duck with Peppercorns) is a fine example of this culinary art.
Caesar Salad 
Caponata Ingredients for Canard au Poivre (Duck with Peppercorns)
Currently displaying quantities in US Imperial Measurements
How to Cook Canard au Poivre (Duck with Peppercorns)
- Prick the skin of the ducklings with a fork and season liberally with salt and freshly ground pepper. Place in a roasting tin and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 1¼ hours until tender (a little longer if they are larger duckling).
- Meanwhile, peel and finely chop the shallots then melt the butter in a pan and add the shallots. Cook gently for about 10 minutes until they become transparent. Stir in the wine and the brandy, bring to the boil and boil for 5 minutes.
- Cut the ducklings into pieces (or, if you only want the eat the breasts, slice the breasts - but this then serves 4, not 6). Arrange on a warmed serving dish and keep hot. Add the peppercorns and cream to the sauce and season with salt to taste. Cook for 3 to 5 minutes until thickened (do not allow to boil). Spoon the sauce over the ducklings and serve immediately with Potato and Pea Nests or Buttered Cucumber.
GRAHAM'S HOT TIP:
If you're not able to get whole green peppercorns, you can substitute 1 tablespoon of black peppercorns coarsely crushed.
Reviews of Canard au Poivre (Duck with Peppercorns)
 May 29 2015Excelent recipe. The duck was tender and succulent and the taste was perfect. Janice2 (2 reviews) |
 February 17 2014I made this for Mother's day brunch and I had lots of really good comments from the family. I searched for ages to find green peppercorns. Then I followed the sauce recipe to a T and had to add a sugar cube to remove some of the bitterness. If I make this again, I will not use so many peppercorns. Otherwise everyone loved it.This was my first time cooking duck. It was beautifully cooked and not at all fatty! jillB (3 reviews) |
August 30 2013 I made this duck for dinner tonight. It was the best duck I've ever had!! The peppercorn sauce brought it to the next level. I would put that sauce on just about any dark poultry or game bird! I reduced the sauce to a thicker consistency. It was great! I will definitely be making this again soon. Serge (3 reviews) |
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