Duck Breasts with Peppercorn Sauce

🥘 Ingredients

• asparagus
  6 oz
• black pepper
• black truffle butter
  2 tbsp
• chicken demi-glace
  1 unit
• duck breasts
  12 oz
• potatoes
  12 oz
• salt
• shallot
  1. Zest and quarter @lemon{
• sour cream
  2 tbsp
• tricolor peppercorns
  1 tbsp

🍳 Cookware

• medium pot
• large pan
• baking sheet

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Halve, peel, and mince shallot . Trim and discard woody bottom ends from asparagus . Place tricolor peppercorns in a plastic bag and crush with a heavy-bottomed pan or rolling pin until coarsely ground.

   potatoes: 12 oz, shallot: 1. Zest and quarter @lemon{, asparagus: 6 oz, tricolor peppercorns: 1 tbsp
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15-20 minutes . Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and black truffle butter , adding splashes of reserved potato cooking liquid as needed, until smooth. Season generously with salt and black pepper .

   sour cream: 2 tbsp, black truffle butter: 2 tbsp, salt, black pepper
3. 

   3

   While potatoes cook, pat duck breasts dry with paper towels; season all over with salt. Place skin sides down in a large pan . Cook over medium heat until skin is browned and crispy, ⏱️ 15-20 minutes , carefully pouring out fat as it renders. Flip and cook to desired doneness, ⏱️ 3-5 minutes . Turn off heat; transfer to a cutting board to rest. Wipe out pan. TIP: Lower heat if duck begins to brown too quickly.

   duck breasts: 12 oz
4. 

   4

   Once duck is flipped, toss asparagus on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on middle rack until lightly browned and tender, ⏱️ 10-12 minutes .
5. 

   5

   Meanwhile, heat a drizzle of olive oil in the pan used for duck over medium-high heat. Add shallot and 1/4 tsp crushed peppercorns; cook until browned and softened, ⏱️ 1-2 minutes . Stir in chicken demi-glace and 1/4 cup water. Bring to a simmer and cook until slightly reduced, ⏱️ 2-3 minutes . Stir in 1 tbsp plain butter. Turn off heat. (4 servings: Use 1/2 tsp crushed peppercorns, 1/3 cup water, and 2 tbsp plain butter. TIP: Taste and add more crushed peppercorns if desired.)

   chicken demi-glace: 1 unit
6. 

   6

   Thinly slice duck crosswise; divide between plates and top with pan sauce. Serve potatoes and asparagus on the side. Top with lemon juice to taste and serve with lemon wedges on the side.