@cocolarkincooks · Corre Larkin
Saved 2026-05-15 · Posted 2025-12-29 · Status: New
This is my daughter’s favorite dish. Pan seared duck breast in a peppercorn cream sauce. I have been making this since I first came across it in my 20’s on a trip to Paris. It’s simple yet feels somewhat fancy and special. By cooking the duck breast low and slow it allows the fat to render and the skin to become beautifully crispy. You can then reserve most of that duck fat for future roast potatoes. There is no one that I have ever served this to, that doesn’t love it #cooking #dinner #eating #homecooking #foodie
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Comments (15)
I will never forget the time my French friend and I were chatting and she said she had to go fix dinner for the kids. So of course I asked what she was making and she said “oh just pizza.” But it was with fresh pizza dough she bought from the boulangerie, topped with thinly sliced magret (duck breast) and shredded confit, topped with fresh figs, arugula, and a drizzle of balsamic glaze. Ma’am, we are not the same 😭😭😭
Just had seared duck breast last night. I have alpha-gal and cannot eat mammal meat, so this is what I have when I'm craving steak. A delight.
omg i didn’t know you could cook duck medium rare 😱
Try making a shallot, mushroom, vermouth, cream sauce. Next level. We moved to France three years ago :)
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I love that your refrigerator looks like mine. I see I influencers with pristine refrigerators…who has time for that! ❤️
This is such a bougie kid food request, I love it!
Marsala is preferred, and if you don’t have it, a good vermouth works, and my preferred liquor in this fabulous sauce is cognac (a VSOP works nicely and provides a perfect flavor profile to the duck). It’s so good, and you will want to use bread to lick the plate—and the pot—clean! So good!
Thank you for telling us what you are doing and why 🙌 truly 😂 I was about to ask why score it.. and you explained 👏
Can you have duck medium rare? I thought it needed to be fully cooked like chicken and turkey.
Luuuv. What side would you recommend :Roasted potatoes? Green beans? I have guests Wednesday and they are probably gonna eat duck!!! 😂
The only thing I’d change is the “cooking wine”. Use a wine that you would drink. SN: we also cook with champagne 😉
Please please please please please, never deglaze in a non-stick pan. Especially with a metal utensils. It’s quite dangerous for you to do that, and use those cookware. Always try to buy stainless steel.
Anyway what’s interesting about this video is that, in France, we do a lot of recipes with proper sauce (not like, ketchup). You just need heavy cream, butter, onions, garlic and a cheap alcohol to deglaze (like a 2$ red wine or, my fav, Armagnac).
Deglaze is the thing. You can deglaze any meat, maybe even vegetables. The key is that you need the stainless steel pan to make the meat stick to the pan (it will release when the temperature is right for the side you are cooking). Then, when you deglaze with the alcohol, you are going to scrape the brown/burnt stuff in the pan.
This is very simple, very tasty. Fundamental in cuisine (not even fancy).
Try pickled peppercorns in the sauce 😋 and cut the skin in squares to make it more crispy. You can also add a honey mustard glaze on the skin - remove it from the pan, put the glaze on and put in the oven for some minutes.
I need the recipe pleeease 😢