Schumacher’s Peppercorn Pan Broiled Duck Breast

Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef


4 duck breasts (you can also use geese)
3 tbsp. green peppercorns
3 tsp. black peppercorns
1/2 tsp. coarse salt
1 tbsp. olive oil
1 tsp. chopped parsley


2 tbsp. balsamic vinegar
2 tbsp. brandy
1/4 cup beef stock

Debone the duck. Remove skin, silver skin and sinews. Place breast on a cutting board. In between two plastic bags with a broad meat mallet flatten meat to 1/2 inch cutlets. Remove and set aside. Place green and black peppercorns in plastic bag and gently crack with a mallet. Combine peppercorns and salt and press into cutlets on both sides.

In a heavy skillet, heat oil to smoke hot. Add cutlets and brown 1 minute. Turn and brown 1 1/2 minutes on other side. Remove to a covered dish to keep hot until service.

Splash skillet with vinegar and brandy. Bring to a vigorous boil. Add beef stock. Cook 4 minutes and serve as sauce with cooked duck breasts. Top with chopped parsley. I serve boiled potatoes and a green vegetable with this recipe.

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