Lou magret au poivre vert

Duck breasts with green peppercorns

Preparation info
    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

We first came upon the magret when staying at the Hotel Ripa Alta in Plaisance in Gascony. Monsieur Coscuella, the owner-chef, grilled them like steaks and served them pink with a sauce made from the pan juices with added green peppercorns.

Ingredients

  • 2 magrets de canard
  • 12 green peppercorns, chopped

Method

Remove the peppercorns from their brine if you have bought them preserved. Cook the magrets as above, and when you turn up the heat towards the end, add the peppercorns. Remove the magrets to a warm serving dish and allow the peppercorns to simmer for a few minutes in the pan juices.