Duck Breast with Peppercorn Cream Sauce


1 Culver Duck duck breast

1 cup heavy cream

2 tbsp. butter

2 tsp white peppercorns

1 tsbp minced garlic

1 tbsp. chopped fresh rosemary

Salt and pepper to taste


  1. Sprinkle salt and pepper on duck breast

  2. In a large frying pan melt the butter

  3. Place duck breast fat side down and cook over medium heat for about 5 min or until browned.

  4. Flip breast and cook until browned on top (about 3 minutes).

  5. Flip back on fat side and cook until rare (about 3 min more). Remove from heat and let rest 10 minutes.

  6. Pour off all but three tablespoons of fat.

  7. Add the peppercorns and cook on medium high heat until they begin to pop.

  8. Add garlic and cook for one minute.

  9. Add cream and rosemary and reduce by half.

  10. Slice up duck breast, drizzle with sauce and enjoy!

  11. Recipe credit: Rufus’ Food and Spirits Guide