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Lou magret au poivre vert
Duck breasts with green peppercorns
- Difficulty
Easy
Published 2024
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 12
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.
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