French bistro food is the best -- delicious, simple, unpretentious, and inexpensive. I also prefer the vibrant bistro ambiance to the stuffy atmosphere of a starred (étoilé) restaurant.
Seasoning the duck fat helps the reduction. Also, do NOT use oil, as it has enough fat; with oil you're diluting the flavour. Lastly, you start with a cold pan, put the duck and then you heat it up. With these changes the skin is perfectly reduced and is perfectly crispy, without sacrificing any juiciness
These videos are changing the way I speak about food! “Silky sauce” is a great way of describing consistency instead of just saying creamy. And great recipe.
thanks yeah we tend to use similar with in france for cooking especially when using butter at the end to give the sauce a shine . thanks for watching 😀
I remember discovering green peppercorn sauce as a kid - it was served over a beef fillet steak and it became my go-to sauce ever after. Oddly enough, I've never tried it with duck breast, which is one of my favourite meats! I'm off to the market!
Have you ever tried the cold pan method to cook the breasts? I find it works very well with no additional fat. Just score skin and put skin side down in cold pan and let fat render as the pan heats up. Perfect every time.
@@FrenchCookingAcademy This step is recommended by Gordon Ramsey and it was worked for me vey nicely as well… awesome recipe… kind greetings from Mex City
@@FrenchCookingAcademy come on over dude… I'll teach you some Mexican recipes… he… please answer my question regarding the off the shelf Duck Stock… not available here
When I was like 15 I tried to make that sauce but I thought you should use black pepper corns, then I wondered why it didn't taste good :o Btw. I often reserve the fat from the duck. I just put it into the fridge, it's great for fried potatos.
We just love Duck Breast and with this sauce a terrific elevation. And we start with a warm pan vs. cold as you show, it always works better for us. When it is done cold to med-high I found the skin does get crispy but a rubbery texture occurs at the lower layer of the skin. We always serve skin side up but there are some folks that actually peel away the crispy skin, however when served the way you show - they eat it not realizing until that subtle crunchiness of the skin with the meat and sauce. I also like adding a little dijon to the sauce. This is a wonderful creamy sauce vs our standard red-wine, minced shallot, cherry (or filtered raspberry) sauce.
The dish looks great, thank you for sharing another cooking video with us Chef!! I don't have duck breasts at home, but will try both the stock and dish using duck thighs this weekend. Please have a wonderful Easter Holiday :-)!!
Excellent video! The duck looked great at the end although I prefer mine a bit more medium rare. To each his own. Duck is my favorite meat so I will definitely give this a try. I love making Steak Au Poivre, but have never tried "Canard au Poivre." Merci Chef!
Ahh, I must have misunderstood then. I was thinking he was saying the opposite. It is often hare to determine how something looks in real life based on a video. But for me, duck should be red (not purple) at the center and perhaps a little pinker towards the surface. Anything more and you are wasting so much flavor and texture. Thanks for the correction.
Outstanding video Stéphane! I really need to try this at home, the last time I made duck breast with a red wine sauce and it didn't come out as well as I would've hoped. This recipe could also work really well with steak if the duck stock were to be replaced with veal or beef stock.
Hey, Stefan! Your buerre marinière reminds me of a really old cook-book I have which was passed down my family. I had an ancestor who was 'in service' in the late 1800s, and they used 'butter rolled in flour' all the time. 🙂
Made it tonight, really good- have made Stephan's duck breast al'Orange several times, wanted to try something new with duck breasts. Only issue is that I couldn't get a flambe after adding the cognac, it didn't ignite, but then again with duck grease in the pan I think you have to be careful. The sauce is not too hard to make, just like Stephan notes, you have to move fast, so have everything measured and ready to go. The taste for me was actually pretty mild and light, not salty. My green peppercorns didn't come in a brine so not sure if sauce made with peppercorns in brine would have added more of a salty taste. Really good- going to make it again...
You're soaking this beautiful, crispy duck skin - one of my favorite treats - in this lovely green peppercorn sauce. Everything else is looking perfectly executed to me J Did you add the knob of butter straight out of the fridge (cold) to improve the consistency of your sauce (on low heat)? This is the only way it works for me but I'm happy to learn. Cheers from Perth
This is very similar to a madeira based green peppercorn sauce I make for filet mignon. I'm making this next week. I need more things to do with duck, and this is a guaranteed winner! EDIT: Mine has a lot more cream, but since I'm also looking for a way to cut some heavy cream from my family's diet...that's another win. :)
Wow...Ive never been angry after a food video but was after this one...because I did not have any wild or farm duck breasts🤣 Amazing recipe that left me drooling! Thanks for the video!
VERY IMPORTANT. When scoring the duck breast on the fat side (cutting the cross-hatch into it), cut through the skin into the fat, but DO NOT cut all the way down to the meat.
Resting meat in the oven will cook it a surprising amount, even if the oven is just warm. The temperature of the middle of a piece of meat *rises* during resting, and the outside cools a little, allowing the juices spread back through the piece. ( Under-rested meat has a puddle in the middle). Resting in a warm corner of the kitchen, loosely covered in foil, is much more reliable, IMO.
Hi, my sister and I are enjoying watching your videos on RUclips. Our father's family comes from Aude. If you could make some recepies from that part of France? Thank you. God bless you.
I have a question, why did you add cream and butter if they are basically the same thing? just add extra cream or use only butter if it's not enough? i don't understand.
Hi. I think the cream is for thickness and flavor, but the butter is for appearance. You just don't get that 'glossy' finish with cream alone. Although cream and butter are both from milk they are far from being the same thing! Hope that helps 🙂
I finally got around to making this recipe, it was great! But I did run into a problem with the sauce. (My husband thought the sauce was fantastic, but I'm a perfectionist, lol.) I hope you see this comment! I followed the recipe exactly, as detailed on your website, which told me to pour off the last of the excess fat after the flambé. But the flambé released the drippings into the fat. I couldn't pour off the last of that fat without losing my precious drippings. So I left it in the pan. It wasn't much fat, but it was enough to prevent me from caramelizing the drippings before deglazing with the wine. I'm wondering if I should pour off the last of the duck fat BEFORE that flambé? What would you advise?
Are green peppercorns for sale in the United States? Also, are they mild enough to be eaten, as seen in this video, or are they really only used in the cooking process to extract and infuse their flavor into the sauce, but not intended for consumption?
Chicken will make a poor substitute. Duck meat is very red, almost steak like. If you don't have access to duck, try doing this with a steak instead, using exactly the same technique except replacing duck stock with veal stock and you'll get another french classic: steak au poivre.
can i substitute the green peppercorn with capers? i haven't been able to find any green peppercorn in brine where I live and they seem similar to capers.
I noticed your peppercorns were wet before you put them in your sauce. I specifically ordered online green, pink, white and black peppercorns.....dry. What is it that you are doing to the peppercorns to make them moist before you put them in the sauce?
People in Asia Also like to eat their fowl that includes chicken they like it rare or medium rare. I can eat duck that way but chicken I have a problem eating that rare. It is like steak its always more tender than well done.
I’m a bit late to the party, but does anyone know what he’s adding to the stock? Is it butter and flour hand-kneaded? He called it something like „bermagnet“ (I don’t speak French) but I couldn’t find anything on it
What vegetables would you serve with Duck Breast? I need to avoid starches like potatoes or noodles or rice, and I imagine the cruciferous veg may taste too strong(?) of cabbage. All I can think of is perhaps green beans or a simple salad(?)
Why must a 5 star restaurant serve you food forward recipes but, leave you hungry. Food is not new,ideas are not new. I don’t understand why a perfectly executed dish like this that has more than 4 bites doesn’t get recognized. Local foods as well. InAmerica not a lot of duck is consumed, nor rabbit, or frog legs and the list goes on. Lamb and goat as well. Wish this would change.
Green peppercorns are not usually shelved in the spice section. They are more likely to be where you would find other brine-packed things, like capers.
+9929kingfish - one definition I found was that 'poultry' was a flightless bird, like a chicken, and that duck was considered 'fowl' because it flies. But it seems there is not consensus on those distinctions across multiple sources. Some say that 'poultry' is commonly used to mean a 'domesticated' bird, and that any bird might be considered fowl. So I don't know about all that. But the issue of salmonella only being in chickens and not ducks is not disputed.
I like everything about your video.. one thing. I’m big on crispy skin from fish, to duck to chicken.. when I spend a lot of time rendering the skin,Pouring the liquor on a crispy skin is a no go for me. I would crisp it up, remove the breast, let it rest, de glaze and finish the sauce. And when I plate, I will sauce the plate and I will place the duck on the sauce. I will not sauce the duck.. it’s just me talking.. I want to keep it crispy,maybe it makes sense for some 😅. I’m not bashing you ok 👌🏼
Oh! Mais tu es français, c'est sûr! I am in Canada mais j'ai vécu en France. In France I LOVE the restaurant l'entrecôte! Do you know how they make their fabulous steack sauce? Mille mercis!
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
French bistro food is the best -- delicious, simple, unpretentious, and inexpensive. I also prefer the vibrant bistro ambiance to the stuffy atmosphere of a starred (étoilé) restaurant.
Seasoning the duck fat helps the reduction. Also, do NOT use oil, as it has enough fat; with oil you're diluting the flavour. Lastly, you start with a cold pan, put the duck and then you heat it up. With these changes the skin is perfectly reduced and is perfectly crispy, without sacrificing any juiciness
These videos are changing the way I speak about food! “Silky sauce” is a great way of describing consistency instead of just saying creamy. And great recipe.
thanks yeah we tend to use similar with in france for cooking especially when using butter at the end to give the sauce a shine . thanks for watching 😀
These Gascons know how to eat well. What a dish. What a cuisine. What a RUclips channel.
Made this in school several years ago. Stéphane, you bring it all back. Love green peppercorns in brine. Sans pareil!
I remember discovering green peppercorn sauce as a kid - it was served over a beef fillet steak and it became my go-to sauce ever after. Oddly enough, I've never tried it with duck breast, which is one of my favourite meats! I'm off to the market!
great stuff tell me what you think
Cooked the duck breast in a cold pan and gradually brought up to temp. Followed your recipe for the sauce - divine!
yum that cold pan trick i need to try it next . i am glad you like the sauce😋😋👨🏻🍳
made it last night with the gratin Dauphinois. turned out amazing! Merci Beaucoup 😊😊❤️
The sauce looks great.
We really enjoyed this ! I had never used green peppercorns before but they were perfect for this dish.
Have you ever tried the cold pan method to cook the breasts? I find it works very well with no additional fat. Just score skin and put skin side down in cold pan and let fat render as the pan heats up. Perfect every time.
i need to try that next time 😀
@@FrenchCookingAcademy This step is recommended by Gordon Ramsey and it was worked for me vey nicely as well… awesome recipe… kind greetings from Mex City
Glad you likedit I am amazed the channel made it to Mexico 🙂🙂👨🏻🍳
@@FrenchCookingAcademy come on over dude… I'll teach you some Mexican recipes… he… please answer my question regarding the off the shelf Duck Stock… not available here
Rolf Krayer he suggests in the vid to use chicken stock instead.
As always 100% professional guide in every inch!
Thank you so much... I’ve been looking for a good peppercorn sauce recipe and technique... can’t wait to try this holiday season.
cruising the peppercorn i found is really what releases the flavour
When I was like 15 I tried to make that sauce but I thought you should use black pepper corns, then I wondered why it didn't taste good :o
Btw. I often reserve the fat from the duck. I just put it into the fridge, it's great for fried potatos.
I’m eating fried chicken strips with Tabasco sauce and he makes everything taste delicious
We just love Duck Breast and with this sauce a terrific elevation. And we start with a warm pan vs. cold as you show, it always works better for us. When it is done cold to med-high I found the skin does get crispy but a rubbery texture occurs at the lower layer of the skin. We always serve skin side up but there are some folks that actually peel away the crispy skin, however when served the way you show - they eat it not realizing until that subtle crunchiness of the skin with the meat and sauce. I also like adding a little dijon to the sauce. This is a wonderful creamy sauce vs our standard red-wine, minced shallot, cherry (or filtered raspberry) sauce.
Greg Watts hmmm, he starts with a hot pan. They duck breasts sizzle instantly.
Presentation, is one of your best.
Merci beaucoup Stéphane.
Skin side up on the plate!
Nice recipe!! Looks easy and good. Thanks for the recommended wine list at the end!
omg yum! I've only ever done this with chicken breast, and it's a delicious way of serving it, but the duck breast would beat it hands down.
Delicious. The duck looked fine.
This looks wonderfully delicious! The duck looks super tender too!
First time I've ever liked a video haha. Just discovered your channel today, thank you for all of your great videos!
The dish looks great, thank you for sharing another cooking video with us Chef!! I don't have duck breasts at home, but will try both the stock and dish using duck thighs this weekend. Please have a wonderful Easter Holiday :-)!!
Excellent video! The duck looked great at the end although I prefer mine a bit more medium rare. To each his own. Duck is my favorite meat so I will definitely give this a try. I love making Steak Au Poivre, but have never tried "Canard au Poivre." Merci Chef!
Jonathan Robertson I think the Chef was saying it was a little over done, which it was for me. Most people prefer it more rare.
Ahh, I must have misunderstood then. I was thinking he was saying the opposite. It is often hare to determine how something looks in real life based on a video. But for me, duck should be red (not purple) at the center and perhaps a little pinker towards the surface. Anything more and you are wasting so much flavor and texture. Thanks for the correction.
Yea, I just rechecked the video. My bad I totally misunderstood. You were right. Thanks. I revised my comment.
Stumbled across your channel and subscribed straight away - thanks for all your great videos!
thanks for subscribing 🙂
enjoy your holiday stephane and thanks for that recipe :) it all looks so yummy, yet easy to make!
thanks i will think new recipes for my return
Outstanding video Stéphane! I really need to try this at home, the last time I made duck breast with a red wine sauce and it didn't come out as well as I would've hoped. This recipe could also work really well with steak if the duck stock were to be replaced with veal or beef stock.
This is an awesome looking duck recipe. Awesome!
Hey, Stefan! Your buerre marinière reminds me of a really old cook-book I have which was passed down my family. I had an ancestor who was 'in service' in the late 1800s, and they used 'butter rolled in flour' all the time. 🙂
Wow that's interesting 🙂 thanks for sharing
Interesting tid bit. 🙂
Super video! I applauded for $5.00 👏👏
Made it tonight, really good- have made Stephan's duck breast al'Orange several times, wanted to try something new with duck breasts. Only issue is that I couldn't get a flambe after adding the cognac, it didn't ignite, but then again with duck grease in the pan I think you have to be careful.
The sauce is not too hard to make, just like Stephan notes, you have to move fast, so have everything measured and ready to go. The taste for me was actually pretty mild and light, not salty. My green peppercorns didn't come in a brine so not sure if sauce made with peppercorns in brine would have added more of a salty taste. Really good- going to make it again...
Love this Sauce with Filet mignon also, pan fried !
It's very nice with beef filet. The filet mignon is pretty lean, so the creamy sauce really adds a good balance.
Looks like a very versatile sauce!! Might be good with pork tenderloin too!
You're soaking this beautiful, crispy duck skin - one of my favorite treats - in this lovely green peppercorn sauce.
Everything else is looking perfectly executed to me J
Did you add the knob of butter straight out of the fridge (cold) to improve the consistency of your sauce (on low heat)? This is the only way it works for me but I'm happy to learn.
Cheers from Perth
yes butte can cold no problem but you have to incorporate it with the heat off
This is very similar to a madeira based green peppercorn sauce I make for filet mignon. I'm making this next week. I need more things to do with duck, and this is a guaranteed winner!
EDIT: Mine has a lot more cream, but since I'm also looking for a way to cut some heavy cream from my family's diet...that's another win. :)
Wow...Ive never been angry after a food video but was after this one...because I did not have any wild or farm duck breasts🤣 Amazing recipe that left me drooling! Thanks for the video!
have a great vacation, you deserve one, thanks for the videos
VERY IMPORTANT. When scoring the duck breast on the fat side (cutting the cross-hatch into it), cut through the skin into the fat, but DO NOT cut all the way down to the meat.
This looks nice, will try it this week
Fantastic :-) The sauce could be used with many recipes... Awesome :-)
That looks so tasty!
Yeah, gotta try this one...
Love the sauce!
its a great and flavourful sauce especially when crushing those green peppercorns. thanks for watching
You can see that he is really excited about this one.
Excellent, thank you so much.
Nice
Resting meat in the oven will cook it a surprising amount, even if the oven is just warm. The temperature of the middle of a piece of meat *rises* during resting, and the outside cools a little, allowing the juices spread back through the piece. ( Under-rested meat has a puddle in the middle). Resting in a warm corner of the kitchen, loosely covered in foil, is much more reliable, IMO.
Hi, my sister and I are enjoying watching your videos on RUclips. Our father's family comes from Aude. If you could make some recepies from that part of France? Thank you. God bless you.
I love your videos chef
thanks a lot for watching
That's it. I'm moving in so you can feed me. LOL
This is really outstanding! But what happened to the skin and fat on your duck breast? Did you remove it?
I hope he didn't!! It may not be the healthiest but it sure adds a lot of flavor. :)
He didn't. Served it skin side down
Beautiful! Great idea having a two stage video presentation.
Now pigeon?
Thank you
I have a question, why did you add cream and butter if they are basically the same thing? just add extra cream or use only butter if it's not enough? i don't understand.
Hi. I think the cream is for thickness and flavor, but the butter is for appearance. You just don't get that 'glossy' finish with cream alone. Although cream and butter are both from milk they are far from being the same thing! Hope that helps 🙂
Yummy.
Fabulous!!!!…..as usual...…:)
Wow!
I finally got around to making this recipe, it was great! But I did run into a problem with the sauce. (My husband thought the sauce was fantastic, but I'm a perfectionist, lol.) I hope you see this comment!
I followed the recipe exactly, as detailed on your website, which told me to pour off the last of the excess fat after the flambé. But the flambé released the drippings into the fat. I couldn't pour off the last of that fat without losing my precious drippings. So I left it in the pan. It wasn't much fat, but it was enough to prevent me from caramelizing the drippings before deglazing with the wine. I'm wondering if I should pour off the last of the duck fat BEFORE that flambé? What would you advise?
04:21 he removes the excess fat before the flambe. Many other peppercorn sauce recipes say the same thing so FCAs website must have a typo.
@@mittensthecat2582 Yep, that's what I figured. I'll make it again some time in the next couple weeks, it was delicious.
I used a bit of the duck fat to help cook the side of potatoes in...gave them an extra flavour :)
yes duck fat is great for potatoes
american ovens do not go as low as 158 degrees fahrenheit/70 celcius, low mark on most of them is 250 or possibly 200 on newer ovens
Mise en place
Are green peppercorns for sale in the United States? Also, are they mild enough to be eaten, as seen in this video, or are they really only used in the cooking process to extract and infuse their flavor into the sauce, but not intended for consumption?
Looks amazing! Can't wait to try it.
Do you think you could do a demi-glace or a duxelles tutorial some time? :) Thanks!
well good timing check this friday vidéo for that. and watch the mushroom platter video where i demonstrate the duxelle 😀😀👨🏻🍳
I just watched the duxelle video, looks amazing! I'll try it this weekend for sure! And I also look forward to this friday :D
What kind of ducks are those from? They're huge. I never find ducks like that where I live.
My God. He throws away the duckfat. Oo
No kidding. Use it to cook French fries. Wildly delicious
it's liquid gold lol
I dig it
I guess the fat in the duck, which is not the case with chicken breast, is the key to this dish, hence , chicken breast may not do the job.
I think chicken breasts with that sauce would be delicious.
You can buy skin-on chicken breast. The fat is not as much as duck but it helps.
If you can't get duck breast, I would debone a chicken thigh and use that or use a beef or pork tenderloin instead.
Chicken will make a poor substitute. Duck meat is very red, almost steak like. If you don't have access to duck, try doing this with a steak instead, using exactly the same technique except replacing duck stock with veal stock and you'll get another french classic: steak au poivre.
Süpper👌👍
any suggestion for substituting green peppercorns in brine? that stuff simply isn't available here, but i like the concept
you can use black peppercorn but you better crushed them beforehand
can i substitute the green peppercorn with capers? i haven't been able to find any green peppercorn in brine where I live and they seem similar to capers.
I noticed your peppercorns were wet before you put them in your sauce. I specifically ordered online green, pink, white and black peppercorns.....dry. What is it that you are doing to the peppercorns to make them moist before you put them in the sauce?
the one i used were green leper pens in brine that’s why
Could you substitute black peppercorns for green peppercorns?
Hello, Chef. What is the type of pot/pan you are using to cook the duck?
People in Asia Also like to eat their fowl that includes chicken they like it rare or medium rare. I can eat duck that way but chicken I have a problem eating that rare. It is like steak its always more tender than well done.
I’m a bit late to the party, but does anyone know what he’s adding to the stock? Is it butter and flour hand-kneaded? He called it something like „bermagnet“ (I don’t speak French) but I couldn’t find anything on it
What vegetables would you serve with Duck Breast? I need to avoid starches like potatoes or noodles or rice, and I imagine the cruciferous veg may taste too strong(?) of cabbage.
All I can think of is perhaps green beans or a simple salad(?)
Yes, one or the other will work. Thats the options you would find in a bistro.
@4:35 that crust tho....
What kind of cognac do you work with?
@2:45 you add beurre manie into your duck stock however this ingredient is not listed in your ingredients...
can I use this sauce for pork?
Why must a 5 star restaurant serve you food forward recipes but, leave you hungry. Food is not new,ideas are not new. I don’t understand why a perfectly executed dish like this that has more than 4 bites doesn’t get recognized. Local foods as well. InAmerica not a lot of duck is consumed, nor rabbit, or frog legs and the list goes on. Lamb and goat as well. Wish this would change.
What is the brine used for the green peppercorns?
Usually just salt and water
Hmm..I don't see any green peppercorns in my local supermarkets. Can I substitute with anything?
well any peppercorn in brine really should do.
Green peppercorns are not usually shelved in the spice section. They are more likely to be where you would find other brine-packed things, like capers.
Ah hah. Ok I'll have another look. Thanks!
actually that’s true even once i bought them thinking they were capers
Show how to make Ortolan.. :)
Why is it okay to eat duck medium rare, but not chicken? I thought all poultry needed to reach 165 degrees or so.
Salmonella is a bacteria only found in the intestinal tract of chickens, not ducks. Many people eat duck very red and rare without problems.
Also, duck is not considered 'poultry' (flightless birds). It is considered 'fowl'.
b minor duck is poultry and they fly. What about turkey then?
+9929kingfish - one definition I found was that 'poultry' was a flightless bird, like a chicken, and that duck was considered 'fowl' because it flies. But it seems there is not consensus on those distinctions across multiple sources. Some say that 'poultry' is commonly used to mean a 'domesticated' bird, and that any bird might be considered fowl. So I don't know about all that. But the issue of salmonella only being in chickens and not ducks is not disputed.
Can you make this dish using a lamb fillet instead of duck ?
Sure you can use the same technique but use lamb stock instead or even just veal or beef stock will do
Thank you for taking time to reply !!
I like everything about your video.. one thing. I’m big on crispy skin from fish, to duck to chicken.. when I spend a lot of time rendering the skin,Pouring the liquor on a crispy skin is a no go for me. I would crisp it up, remove the breast, let it rest, de glaze and finish the sauce. And when I plate, I will sauce the plate and I will place the duck on the sauce. I will not sauce the duck.. it’s just me talking.. I want to keep it crispy,maybe it makes sense for some 😅. I’m not bashing you ok 👌🏼
Ok.. and I like a hint of Dijon.. theres a reason why I quit cooking! I’m gonna shut up now 🤐
Where do you get the green peppercorns?
You can buy them in brine in supermarkets
I thought maybe the green peppercorns were capers.
❤👨🍳🔪🦆
nice dish but I would like to see it with skin the side up.
do you think in French?
Dang, I thought I had all the ingredients. Okay, next time!
RIP crispy skin.
Where are you? In France? In Canada?
i am in australia at the moment
Oh! Mais tu es français, c'est sûr! I am in Canada mais j'ai vécu en France. In France I LOVE
the restaurant l'entrecôte! Do you know how they make their fabulous steack sauce? Mille mercis!
oui je suis francais mais je vie en Australie depuis quelque temps je ne connaît pas ce restaurant désolé 🙂 beaucoup on le même nom
On a le même non? Je m'appelle Allan du Manoir de Juaye. Et votre nom?
looks delicious!. A little less sauce on the plate please.
Duck is so darn expensive in Texas,!! We ate duck in France when we lived there as the French beef is fat less, flavourless and tasteless.
dont discard the duck fat save it for confite or potatoes.
First!
Uhmm.........
Discard duck fat? Are you kidding?