Pan-Seared Duck Breast with Peppercorn Sauce, Truffle Mashed Potatoes and Lemon Asparagus

Indulge in a decadent French-inspired dinner that feels like a special occasion any night of the week. Perfectly seared duck breasts boast crispy golden skin and tender meat, all topped with a quick yet luxurious peppercorn demi-glace. The sides are equally irresistible: velvety black truffle mashed potatoes and bright, zesty roasted asparagus with lemon.

This elegant meal comes together in under an hour but tastes like it took all day. Whether you’re celebrating a milestone or simply treating yourself, these flavors are sure to earn oohs and aahs from everyone at the table.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry potatoes. Prick potatoes with a fork and microwave on high for 5-7 minutes until tender. Alternatively, bake in oven for 40 minutes.
2. Meanwhile, trim woody ends from asparagus. Cut lemon into wedges. Finely chop shallot. Coarsely crush tricolor peppercorns using a mortar and pestle or the bottom of a pan.
3. Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
4. Place duck breasts skin-side down in a cold skillet. Turn heat to medium-high and cook until skin is deep golden and crispy, about 6-8 minutes. Flip and cook 2-3 minutes more for medium-rare (or longer to desired doneness). Transfer duck to a plate, leaving rendered fat in the skillet.
5. While duck rests, add shallot to the skillet and cook over medium heat until softened, about 1 minute. Add crushed peppercorns and cook 30 seconds. Stir in chicken demi-glace and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Remove from heat and swirl in 1 tablespoon black truffle butter until melted. Season with salt to taste.
6. Place asparagus on a baking sheet, drizzle with olive oil and squeeze lemon wedges over top. Season with salt and pepper. Roast in oven until tender, 8-10 minutes.
7. Mash the cooked potatoes with sour cream and remaining 1 tablespoon black truffle butter. Season with salt and pepper to taste.
8. Slice duck breasts against the grain. Serve with mashed potatoes, roasted asparagus and drizzle peppercorn sauce over the duck.

Recipe Tips

FAQ

Can I use chicken instead of duck?

Yes, but adjust cooking time. Chicken breasts should be cooked to 165°F internal temperature.

What can I substitute for black truffle butter?

Regular butter mixed with a few drops of truffle oil or simply use plain butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.