HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDuck Breasts With Peppercorn Sauce
Duck Breasts with Peppercorn Sauce

Duck Breasts with Peppercorn Sauce

Black Truffle Mashed Potatoes & Zesty Roasted Asparagus

Gourmet Plus
Read more

Feeling fancy? Treat yourself to this decadent, French-inspired feast. Duck breasts are seared until the skin is crispy and the meat is tender, then topped with a rich peppercorn demi-glace that comes together in just minutes. The sides are equally swoon-worthy: lemony roasted asparagus and creamy black truffle mashed potatoes. Prepare for the oohs and aahs from your lucky fellow diners (that is, if you feel like sharing…).

Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


1 tablespoon

Tricolored Peppercorns

(ContainsTree Nuts)

1 unit


6 ounce


2 tablespoon

Sour Cream


2 tablespoon

Truffle Butter


12 ounce

Duck Breasts

1 unit

Chicken Demi-Glace


Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber10 g
Protein33 g
Cholesterol265 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Plastic Bag
Medium Pot
Potato Masher
Large Pan
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus. Place peppercorns 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, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream and truffle butter, adding splashes of reserved potato cooking liquid as needed, until smooth. Season generously with salt and pepper.


• While potatoes cook, pat duck* dry with paper towels; season all over with salt. Place skin sides down in a large pan. Cook over medium heat until skin is browned and crispy, 15-20 minutes, carefully pouring out fat as it renders. • Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan. • TIP: 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; season with salt and pepper. Roast on middle rack until lightly browned and tender, 10-12 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, 1-2 minutes. • Stir in demi-glace and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in 1 TBSP plain butter. Turn off heat. • 4 SERVINGS: Use ½ tsp crushed peppercorns, 1/3 cup water, and 2 TBSP plain butter. • TIP: 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.