---
title: Duck Breasts with Peppercorn Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/duck-breasts-with-peppercorn-sauce-5f1f1337ed69197a7901d2c9
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Calorie Smart
  - Sodium Smart
  - Carb Smart
  - French-inspired
  - Dinner Party
rating: 4.5
rating_count: 1200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers raved about the outstanding taste.
  - theme: Occasion
    text: Ideal for special celebrations.
image: "https://images.recipes.furrysalamander.com/duck-breasts-with-peppercorn-sauce.avif"
---
-- Preheat oven to 450°F.
@potatoes{1%lb}(diced into ½-inch pieces). @shallot{1%unit}(halved, peeled, and minced). @lemon{1%unit}(zested and quartered). @asparagus{8%oz}(trimmed). Place @tricolor peppercorns{2%tsp} in a #zip-close bag{}; crush with a heavy-bottomed pan or rolling pin until coarsely ground.

Place potatoes in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{15%minutes}. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
Mash with @sour cream{2%tbsp} and @black truffle butter{2%tbsp}, adding splashes of reserved potato cooking liquid as needed, until smooth. Season generously with @salt{1%tsp} and @black pepper{½%tsp}.

While potatoes cook, pat @duck breasts{2%pieces} dry with a #paper towel{}; season all over with salt. Place skin sides down in a #large pan{}. Cook over medium heat until skin is browned and crispy ~{15%minutes}, carefully pouring out fat as it renders.
Flip and cook to desired doneness ~{3%minutes} more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
> Lower heat if duck begins to brown too quickly.

Once duck is flipped, toss asparagus on a #baking sheet{} with a drizzle of @olive oil{2%tbsp}; season with salt and pepper. Roast on middle rack until lightly browned and tender ~{10%minutes}.

Meanwhile, heat a drizzle of olive oil in pan used for duck over medium-high heat. Add shallot and ¼ tsp crushed peppercorns; cook until browned and softened ~{1%minutes}.
Stir in @chicken demi-glace{2%packets} and @water{¼%cup}. Bring to a simmer and cook until slightly reduced ~{2%minutes}. Stir in @plain butter{1%tbsp}. Turn off heat.
> Taste and add more crushed peppercorns if desired.

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