Duck With Honey-Peppercorn Sauce

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“I found this recipe in a pile of old recipes. My notes said that I found it in the RSVP section of Bon Appetit - October 1997 from the Napoleon Restaurant in Provence, France. My notes also said that the sauce was delicious and I thickened it a bit with a cornstarch slurry.”

Ingredients Nutrition

  • 14 ounces duck breasts, with skin
  • 2 tablespoons butter
  • 12 cup onion, chopped
  • 1 12 teaspoons gherkins, chopped
  • 1 cup chicken stock
  • 1 tablespoon honey
  • 1 12 teaspoons pink peppercorns
  • 1 12 teaspoons green peppercorns, in brine, drained


  1. Heat heavy large skillet over high heat.
  2. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes.
  3. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare.
  4. Transfer to platter.
  5. Tent with foil to keep warm.
  6. Pour off drippings from skillet.
  7. Melt 1 tablespoon butter in same skillet over medium-high heat.
  8. Add onion and gherkins and sauté until beginning to brown, about 5 minutes.
  9. Add stock and honey and boil until syrupy, about 5 minutes.
  10. Stir in all peppercorns and simmer 1 minute.
  11. Remove from heat.
  12. Add remaining 1 tablespoon butter and whisk until sauce is smooth.
  13. Season to taste with salt and pepper.
  14. Slice duck crosswise into 1/3-inch-thick slices.
  15. Fan duck slices on plates.
  16. Spoon peppercorn sauce over and serve.

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