🇫🇷 French

Duck Dijonnaise

Name: Duck Dijonnaise
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 servings
Cuisine: French
Ingredients: 2 tbsp Butter; 2 tbsp Heavy Cream; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 1 tsp Black Peppercorns; 100 ml White Wine; 3, cut into batons Spring Onions; 3 tbsp Dijon Mustard; 600 g, breast Duck

🇫🇷 French

Classic French technique: everything mis en place, Duck seared to a deep mahogany, deglazed with wine, then braised gently until tender — finished with a knob of butter swirled into the sauce.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

Butter2 tbsp
Heavy Cream2 tbsp
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Black Peppercorns1 tsp
White Wine100 ml
Spring Onions3, cut into batons
Dijon Mustard3 tbsp
Duck600 g, breast

Optional extras

Tarragonhandful, to finish

Instructions

1
Mise en place first: everything chopped, measured and within reach — this dish moves quickly once the pan is hot.
2
Heat the butter and oil in a heavy sauté pan and brown the Duck on all sides without crowding; work in batches if needed.
3
Set the Duck aside and soften Garlic and Black Peppercorns in the same pan, scraping up the fond.
4
Deglaze with the wine, letting it bubble and reduce by half, concentrating the flavour.
5
Return the Duck, add just enough stock to come halfway up, cover, and braise gently until tender.
6
Finish the sauce with the last knob of butter swirled in off the heat, check for salt, and serve with the pan sauce spooned over.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Duck and Pork Rillettes | Everyday Gourmet S6 E15 · on YouTube