How To Make A French Bistros Style Peppercorn Sauce ( with Duck Breast)

  • Published on Mar 23, 2018
  • green peppercorn sauce cooked with delicious duck breasts. This French peppercorn sauce recipe is made using homemade stock, white wine, cognac and cream. Simply the ultimate green peppercorn sauce to try.
    In this recipe I am using home made duck stock but you can also use chicken stock instead. in my opinion the most important thing to remember when making this peppercorn sauce is to crush the green peppercorn with a spoon to release their amazing flavour.
    last tip: add as much cream as you like because as there is never enough of it.
    I have given below the ingredients for 2 people only you can multiply the quantities for more people.
    2 duck breast
    salt and pepper to season
    for the sauce:
    2 cups of duck stock
    1 tablespoon of green peppercorns
    100 ml /0.4 cups of dry white wine (sauvignon blanc)
    25 ml /2 tablespoon of cognac
    3 to 5 tablespoons of heavy whipping cream ( full fat cream)
    Serve with the following sides.
    Sauteed potatoes:,
    Green beans:
    Potato gratin:
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Comments • 124

  • omar m.d
    omar m.d Month ago

    No idea where to get green peppercorns :(

    • Drew M
      Drew M Month ago

      omar m.d they are right in my grocery store, in the spices aisle.

  • Keet Randling
    Keet Randling Month ago

    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(?)

    • Delph Zouzou
      Delph Zouzou Month ago

      Yes, one or the other will work. Thats the options you would find in a bistro.

  • dojufitz
    dojufitz 4 months ago


  • delatroy
    delatroy 7 months ago

    What is the brine used for the green peppercorns?

  • Cyndi Foore
    Cyndi Foore 8 months ago

    I thought maybe the green peppercorns were capers.

  • no name
    no name 8 months ago

    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.

  • Alan Au
    Alan Au 8 months ago +2

    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.

  • Mario Pineda
    Mario Pineda 8 months ago

    Thank you

  • MsJavaWolf
    MsJavaWolf 8 months ago +1

    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.

  • Kari Eckert
    Kari Eckert 9 months ago +1

    Love this Sauce with Filet mignon also, pan fried !

    • MsJavaWolf
      MsJavaWolf 8 months ago

      It's very nice with beef filet. The filet mignon is pretty lean, so the creamy sauce really adds a good balance.

  • Garlic Girl
    Garlic Girl 9 months ago

    Dang, I thought I had all the ingredients. Okay, next time!

  • rimmersbryggeri
    rimmersbryggeri 9 months ago +1

    dont discard the duck fat save it for confite or potatoes.

  • rimmersbryggeri
    rimmersbryggeri 9 months ago

    Show how to make Ortolan.. :)

  • Aegis of the Republic
    Aegis of the Republic 9 months ago +1

    Thank you so much... I’ve been looking for a good peppercorn sauce recipe and technique... can’t wait to try this holiday season.

  • Rachel  M
    Rachel M 9 months ago +1

    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. 🙂

  • Roxanne Dyer
    Roxanne Dyer 9 months ago


  • bpanther
    bpanther 10 months ago

    Where's the lovely skin of the duck breast gone ??? I had my knife and fork ready at the screen for it ‼️

  • Luka Šoštar
    Luka Šoštar 11 months ago

    any suggestion for substituting green peppercorns in brine? that stuff simply isn't available here, but i like the concept

  • Allan du Manoir de Juaye
    Allan du Manoir de Juaye 11 months ago

    Where are you? In France? In Canada?

    • Allan du Manoir de Juaye
      Allan du Manoir de Juaye 11 months ago

      On a le même non? Je m'appelle Allan du Manoir de Juaye. Et votre nom?

    • French Cooking Academy
      French Cooking Academy  11 months ago

      oui je suis francais mais je vie en Australie depuis quelque temps je ne connaît pas ce restaurant désolé 🙂 beaucoup on le même nom

    • Allan du Manoir de Juaye
      Allan du Manoir de Juaye 11 months ago

      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!

    • French Cooking Academy
      French Cooking Academy  11 months ago

      i am in australia at the moment

  • Allan du Manoir de Juaye
    Allan du Manoir de Juaye 11 months ago

    Where do you get the green peppercorns?

  • edmundo oliver
    edmundo oliver 11 months ago

    nice dish but I would like to see it with skin the side up.

  • Gary Thornbury
    Gary Thornbury Year ago

    have a great vacation, you deserve one, thanks for the videos

  • edwards Chan
    edwards Chan Year ago

    If I may ask how'd you make the duck stock you used in this video?

    • French Cooking Academy
      French Cooking Academy  Year ago

      Hi there I put a link in the description but here it is

  • wee malle
    wee malle Year ago

    Can you make this dish using a lamb fillet instead of duck ?

    • wee malle
      wee malle Year ago

      Thank you for taking time to reply !!

    • French Cooking Academy
      French Cooking Academy  Year ago +1

      Sure you can use the same technique but use lamb stock instead or even just veal or beef stock will do

  • The Naked Wombat
    The Naked Wombat Year ago +1

    That's it. I'm moving in so you can feed me. LOL

  • serpentcode lavey

    I love your videos chef

  • mimoocho dom
    mimoocho dom Year ago

    Delicious. The duck looked fine.

  • Eddie Gooden
    Eddie Gooden Year ago +4

    Chef, I LOVE your entire vibe and style. You've become one of my new heroes. Thank you

  • Alma Abu Akel
    Alma Abu Akel Year ago +2

    made it last night with the gratin Dauphinois. turned out amazing! Merci Beaucoup 😊😊❤️

  • MisterShoujo
    MisterShoujo Year ago

    Looks amazing! Can't wait to try it.
    Do you think you could do a demi-glace or a duxelles tutorial some time? :) Thanks!

    • MisterShoujo
      MisterShoujo Year ago

      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

    • French Cooking Academy
      French Cooking Academy  Year ago

      well good timing check this friday vidéo for that. and watch the mushroom platter video where i demonstrate the duxelle 😀😀👨🏻‍🍳

  • Radar DiMaria
    Radar DiMaria Year ago

    Fabulous!!!!… usual...…:)

  • Brian Tate
    Brian Tate Year ago

    Love the sauce!

    • French Cooking Academy
      French Cooking Academy  Year ago

      its a great and flavourful sauce especially when crushing those green peppercorns. thanks for watching

  • MyLifeForAuir87
    MyLifeForAuir87 Year ago +1

    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.

    • Rachel  M
      Rachel M 9 months ago

      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 🙂

  • Gee Hee Lee
    Gee Hee Lee Year ago

    Thank you

  • Douglas Ward
    Douglas Ward Year ago +2

    Stumbled across your channel and subscribed straight away - thanks for all your great videos!

  • Beejay Swifter
    Beejay Swifter Year ago +1

    What kind of ducks are those from? They're huge. I never find ducks like that where I live.

  • Malsanity
    Malsanity Year ago +2

    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

  • LiftBigEatBigVideo

    I dig it

  • Michael Tucker
    Michael Tucker Year ago +1

    I have a challenge for you. Since I saw this recipe i have wanted to try it but it is so complicated! Perhaps you can simplify it. It is a recipe from Marie Antoine Careme. Hope these links work:
    Its name? Potage anglais de poisson à Lady Morgan.
    The date and place? 1829, Chateau Rothschild.
    The chef: Marie-Antoine Carême.

  • Y&S FOOD!
    Y&S FOOD! Year ago

    Great video! Hereabouts at Y&S FOOD! we really like to uncover this sort of content. We produce Travel & Food movies as well, across the world, so we are often searching inspirations and so approaches. Thank You.

  • Mirza Movsumov
    Mirza Movsumov Year ago


  • rcg 5
    rcg 5 Year ago +1

    Beautiful! Great idea having a two stage video presentation.
    Now pigeon?

  • Y&S FOOD!
    Y&S FOOD! Year ago

    Highly effective video clip! Sitting here at Y&S FOOD! we all love to run across such type of contents. We create Travel & Food shows too, everywhere around the world, and also we are always seeking out inspirations and so ideas. Thank You.

  • Sherry Berry
    Sherry Berry Year ago


  • Andy McEvoy
    Andy McEvoy Year ago

    I used a bit of the duck fat to help cook the side of potatoes in...gave them an extra flavour :)

  • Weekend at the Cottage

    This looks wonderfully delicious! The duck looks super tender too!

  • Graf Monte von Zott
    Graf Monte von Zott Year ago +6

    My God. He throws away the duckfat. Oo

    • Leslie Payne
      Leslie Payne 3 months ago +4

      No kidding. Use it to cook French fries. Wildly delicious

  • originalhgc
    originalhgc Year ago +2

    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.

  • R. Hayman
    R. Hayman Year ago +1

    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.

    • French Cooking Academy
      French Cooking Academy  Year ago

      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 😀

  • Andy McEvoy
    Andy McEvoy Year ago

    Hmm..I don't see any green peppercorns in my local supermarkets. Can I substitute with anything?

    • French Cooking Academy
      French Cooking Academy  Year ago

      actually that’s true even once i bought them thinking they were capers

    • Andy McEvoy
      Andy McEvoy Year ago

      Ah hah. Ok I'll have another look. Thanks!

    • originalhgc
      originalhgc Year ago

      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.

    • French Cooking Academy
      French Cooking Academy  Year ago +1

      well any peppercorn in brine really should do.

  • Sebi David
    Sebi David Year ago +1

    enjoy your holiday stephane and thanks for that recipe :) it all looks so yummy, yet easy to make!

  • Paul Wilk
    Paul Wilk Year ago +20

    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.

    • Drew M
      Drew M Month ago

      Rolf Krayer he suggests in the vid to use chicken stock instead.

    • Rolf Krayer
      Rolf Krayer 10 months ago +1

      @French Cooking Academy 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

    • French Cooking Academy
      French Cooking Academy  10 months ago +3

      Glad you likedit I am amazed the channel made it to Mexico 🙂🙂👨🏻‍🍳

    • Rolf Krayer
      Rolf Krayer 10 months ago +1

      @French Cooking Academy This step is recommended by Gordon Ramsey and it was worked for me vey nicely as well… awesome recipe… kind greetings from Mex City

    • French Cooking Academy
      French Cooking Academy  Year ago +2

      i need to try that next time 😀

  • Margarite Olmos
    Margarite Olmos Year ago


  • mnaughty n/a
    mnaughty n/a Year ago +6

    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

  • Maple Lad
    Maple Lad Year ago

    That looks so tasty!

  • Robert Hanlen
    Robert Hanlen Year ago +3

    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!

    • French Cooking Academy
      French Cooking Academy  Year ago +1

      yum that cold pan trick i need to try it next . i am glad you like the sauce😋😋👨🏻‍🍳

    • Robert Hanlen
      Robert Hanlen Year ago +1

      Cooked the duck breast in a cold pan and gradually brought up to temp. Followed your recipe for the sauce - divine!

    • French Cooking Academy
      French Cooking Academy  Year ago +1

      great stuff tell me what you think

  • Shane Pasha
    Shane Pasha Year ago

    Presentation, is one of your best.
    Merci beaucoup Stéphane.

  • Shane Pasha
    Shane Pasha Year ago +7

    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.

    • C S
      C S 5 months ago

      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.

    • David McKean
      David McKean 11 months ago

      If you can't get duck breast, I would debone a chicken thigh and use that or use a beef or pork tenderloin instead.

    • Di Zhu
      Di Zhu Year ago

      You can buy skin-on chicken breast. The fat is not as much as duck but it helps.

    • E FUDD
      E FUDD Year ago

      I think chicken breasts with that sauce would be delicious.

  • snifferdogx
    snifferdogx Year ago +1

    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.

  • 9929kingfish
    9929kingfish Year ago +4

    Why is it okay to eat duck medium rare, but not chicken? I thought all poultry needed to reach 165 degrees or so.

    • b minor
      b minor Year ago +5

      +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.

    • 9929kingfish
      9929kingfish Year ago

      b minor duck is poultry and they fly. What about turkey then?

    • b minor
      b minor Year ago +5

      Also, duck is not considered 'poultry' (flightless birds). It is considered 'fowl'.

    • b minor
      b minor Year ago +5

      Salmonella is a bacteria only found in the intestinal tract of chickens, not ducks. Many people eat duck very red and rare without problems.