Duck Breasts with Peppercorn Sauce
Black Truffle Mashed Potatoes & Zesty Roasted Asparagus
Duck Breasts with Peppercorn Sauce
Seared duck breast is paired with a bold peppercorn sauce, creamy black truffle mashed potatoes, and bright roasted asparagus for an elegant, restaurant-worthy dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 1 unit Chicken Demi-Glace
- 12 ounce Duck Breasts
- 1 unit Lemon
- 1 unit Shallot
- 2 tablespoon Sour Cream
- 1 tablespoon Tricolor Peppercorns
- 2 tablespoon Truffle Butter
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories790
Protein33g
Carbs52g
Fat45g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free plate, swap the creamy potato finish for olive oil and a splash of stock, and skip any butter-based garnish. For a lighter or poultry-free option, use chicken breast or thick mushroom caps in place of the duck, keeping the peppery sauce profile intact.
What to serve with it
Serve with a crisp green salad or lightly dressed bitter leaves to balance the rich duck and creamy potatoes. A glass of Pinot Noir or a dry cherry-forward red also suits the peppery sauce and keeps the plate feeling polished.
