9 duck breasts with and peppercorn sauce Recipes

boneless duck breast halves, thawed and skinned, pink peppercorns, crushed, coriander seeds, crushed, salt, garlic cloves, minced, olive oil, divided, ruby port, brown sugar, sherry vinegar, half-and-half, butter, chopped fresh flat-leaf parsley (optional)

cumin seeds, mustard seeds, black peppercorns, fenugreek seeds, minced peeled fresh ginger, minced fresh garlic, ground red pepper, ground cinnamon, white wine vinegar, skinless, boneless duck breast halves, vegetable oil, minced fresh onion, ground coriander, ground turmeric, water, tomato paste, kosher salt, red potatoes , cut into 1-inch pieces, sugar

duck breasts, with skin, butter, onion, chopped, gherkins, chopped, chicken stock, honey, pink peppercorns, green peppercorns , in brine, drained

boneless duck breasts with skin, butter, chopped onion, chopped sweet gherkin pickles, chicken stock or canned low-salt chicken broth, honey, pink peppercorns, drained green peppercorns in brine

whole boneless duck breasts with skin such as long island (also known as pekin; each about 1 1/2 lb), a 6 1/2-oz container duck -and-veal demiglace, balsamic vinegar, sugar, coarsely crushed peppercorns (preferably pink )

boneless duck breasts, firm-ripe bosc pear, apple juice, cornstarch, calvados or 2 tbsp armagnac (can use apple juice if you prefer), green peppercorn , packed in brine,drained and crushed lightly, duck , demiglace or 1 tbsp veal demi-glace or 1/2 extra-large vegetarian vegetable bouillon cube, fresh thyme leaves or 1/4 tsp dried thyme, crumbled

white grapes, armagnac (brandy), duck breasts (approximately 350 g each), salt, cayenne pepper, shallots, cornflour, red wine (such as pinot noir), meat stock, green peppercorns (soaked in water or brandy), extra dark bittersweet chocolate (78 % cocoa)