Franklin Spice Works
Lampong Pepper Duck Breast
Seared duck breast with cracked Lampong pepper and a red wine honey pan sauce. Restaurant-worthy and surprisingly doable.
Ingredients
- 2 duck breasts, skin scored
- 1.5 tsp Lampong black peppercorns, coarsely cracked
- 1 tsp flaky salt
- 1/2 cup red wine
- 1/2 cup chicken broth
- 2 tbsp butter
- 1 tbsp honey
Instructions
- Score duck skin in a crosshatch. Press cracked Lampong pepper and salt into both sides.
- Place skin-side down in a cold pan. Heat to medium and cook 12-15 minutes until skin is golden and crispy.
- Flip and cook 4-5 minutes for medium-rare. Rest 5 minutes.
- Pour off most fat. Add wine, broth, and honey to pan. Simmer 3 minutes.
- Finish sauce with butter. Slice duck and serve with the sauce and roasted vegetables.