Crispy Duck Breast With Pear and Pepper Sauce is a dish that captures the elegance of French holiday dining at its finest. Rich, tender, and intensely flavorful, duck breast makes a festive centerpiece that brings a touch of elegance without being fussy.
In this recipe, the classic pairing of succulent duck with fruit is given a seasonal twist: sweet Bartlett pears, gently caramelized and enhanced with a splash of brandy, apple juice, and the subtle depth of thyme.
The sauce is enriched with a touch of veal demi-glace, creating a silky finish that balances savory and sweet in true French style.
Subscribe to Giangi's Kitchen!
Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!
Ideal for festive gatherings, this recipe feels special but is easy enough to make at home. With crisp golden skin, tender pink meat, and a glossy pear-brandy sauce, it brings warmth, tradition, and a touch of luxury to any celebration.
Whether hosting an intimate Christmas dinner or ringing in the New Year, this recipe delivers a memorable and authentic taste of French festive cooking.
I always have a pack of duck breasts in my freezer, as you never know when the craving strikes or friends come over at the last minute.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to cook duck breasts
- Giangi’s Tips on cooking with alcohol
- Pro Tips
- What dishes can you enjoy with this duck breast recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this duck breast recipe, you may want to try my other recipes.
- Crispy duck breasts with pear and pepper sauce
Why you will love this recipe
Beautiful balance of flavors as the richness of the duck is brightened by sweet pears.
Restaurant-quality made simple: With just a few steps, you will achieve crispy skin, tender meat, and a sauce that tastes gourmet.
Perfect for special occasions, this dress is elegant for Christmas and New Year’s Eve yet easy enough to impress at a cozy dinner at home anytime.
Bring home the French holiday flair with this timeless French classic dish.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Boneless duck breasts: Most supermarkets now carry breasts. Ensure that they are all the same size and remove as much fat as possible from around them.
Bartlett pear: the perfect balanced fruit to go with the duck. Light and not overpowering.
Apple juice: Used to create the sauce. The sweetness balances against the cracked black pepper.
Cornstarch: is a thickening agent that creates a wonderful sauce with apple juice and Brandy. I love cornstarch because it is flavorless and does not interfere with the flavor like flour does.
Brandy: is the perfect companion for duck, pears, and apples. Once the brandy has evaporated, a fantastic flavor will remain.
Cracked black pepper: Gives your duck breast recipe a rich and bold flavor.
Salt: Seasoning for your breasts.
Veal demiglace: If you are not familiar with demiglace, know that it is a rich brown sauce made from equal parts roux, brown sauce, and brown stock (like veal stock), which is then reduced by half to create a rich, thick, and gelatin-like sauce. You will need homemade stock to make this at home, as the canned stock will not be reduced. Readily available at your local store. If veal is not available, beef will do. It gives your sauce that rich flavor, yet it does not make it too liquid.
Dried thyme: The perfect herb for your duck
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!
How to cook duck breasts
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- With a sharp knife, trim any duck fat from your breasts. Generously season with salt.
- Heat a large skillet over high heat. Once your preheated pan is ready, place your seasoned duck skin side down. Reduce the heat to medium, and cook undisturbed for about 20 minutes until you see a golden crispy skin. It is not a pretty picture. I know, but I did not want to take it off the stove and stop the cooking process; thus, the picture was taken at the stove while cooking.
- Turn over and cook the flesh side for about two minutes for medium-rare, or to the desired doneness.
- Transfer your duck breasts to a plate and cover loosely to keep warm.
- Pour off most of the fat, but one tablespoon, and return the skillet to medium-low heat. Add the pears and saute until lightly browned, about one minute.
- Add the cornstarch to the apple juice in a small container, mix well, and set aside.
- Add the Brandy to the pears. Stir in the cornstarch mixture, cracked black pepper, demiglace, and thyme.
- Simmer stirring until slightly thickened.
- Serve the duck breasts sliced, with sauce spooned over them and on the side.
Giangi’s Tips on cooking with alcohol
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is the safest way of doing it.
- Of course, always keep your eyes on the skillet.
- Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and increase it. Gently swirl it around, then proceed with your recipe.
Pro Tips
- Duck is tasty, juicy, and tender when cooked rare. However, the longer you cook it, the harder the meat will be once you start eating it.
- At times, I slash the skin to let the fat render. Lately, the duck breasts I have purchased have been leaner, so they do not need to be cut.
- Pat the breasts dry with a paper towel before cooking them.
- Do not go through the skin with your knife if you need to score. Use a diamond pattern when piercing your skin. See the video below for a quick reference.
- Let your duck breast rest before slicing for the most tender and flavorful result.
What dishes can you enjoy with this duck breast recipe?
This is a perfect holiday dish. We usually serve this duck breast recipe on Christmas Eve or New Year’s Eve dinners with friends.
But do not just enjoy it then; create your own special occasion to enjoy it.
Let’s have fun with a festive menu by starting with gougeres with cheese and scallions to go alongside your Champagne cocktail.
Serve alongside this excellent duck breast recipe, pan-fried green beans, smashed potatoes, and a crisp green salad to finish your main course.
It would not be a complete dinner if you do not serve a dessert, and I have paired this recipe with poached pears in wine, or an apple frangipane tart.
Variations and Substitutions
This recipe is so straightforward that minimal substitution can occur. I have only a few suggestions for this fantastic recipe.
- Use flour instead of cornstarch. Mix well so no clumps form.
- No Brandy? No problem; Cognac will work well instead. Bourbon can, too, but be careful not to use too much, as it will overpower this dish.
- Veal demiglace can be replaced with half of a large bouillon cube.
Storing and Reheating
Store: Once your duck is completely cooled, store it in an airtight container in the fridge for up to two days.
Reheat: Bring your leftovers to room temperature and saute in a skillet until heated. You can also reheat in your oven. Place a couple of dabs of butter around your duck, cover loosely with foil, and heat it to your desired temperature.
Frequently Asked Questions
What is the best way to cook duck breast?
The best and easiest way to cook duck breast is to start skin down on a cold pan on medium heat to slowly render the fat and create a crispy skin. Turn it over, flesh side, and continue cooking until ready. Let is rest before slicing.
What is the best way to cook a crisp-skinned duck breast?
The best way is to start with the skin side down on a cold pan with no oil and then cook on low heat to let the fat render, allowing the skin to crisp up.
Is duck breast a healthy meat?
Yes, it is. It contains high protein, iron, and vitamins. However, as with all food, your consumption depends on portion size and duck fat. Remove or score the skin once cooked and eat in moderation for the healthiest results.
If you enjoy this duck breast recipe, you may want to try my other recipes.
Crispy duck breasts with pear and pepper sauce
Ingredients
- 4 boneless duck breasts
- 4 Bartlett pears, peeled, cored, and cut into ¼-inch cube
- ¾ cup apple juice
- ½ teaspoon cornstarch
- 2 tablespoons Brandy
- 1 tablespoon cracked black pepper
- 1 tablespoon veal demiglace, or ½ vegetable bouillon cube
- ¼ teaspoon dried thyme
- salt , to season your breasts
Instructions
- Trim any excess fat from the duck breasts.
- Heat a large heavy skillet over high heat until very hot. Pat the breasts dry and season them generously with salt. Put the breast skin down in the hot skillet. Reduce the heat to medium and let cook undisturbed for about 20 minutes, or until the skin is crispy and golden. Turn and cook for 2 minutes for medium-rare or to the desired doneness.
- Transfer breasts to a plate and cover loosely to keep warm.
- Pour off all but one tablespoon of the fat from the skillet and saute the pear until lightly browned, about one minute.
- Add the corn starch to the apple juice, mix well, and set aside.
- Add the brandy to the pears. Stir in the cornstarch mixture, cracked black pepper, demiglace, and thyme. Simmer, stirring for 2 minutes or until slightly thickened.
- Serve duck breasts, sliced, with sauce spooned over them and on the side.
Equipment
Notes
- Duck is tasty, juicy, and tender when cooked rare. However, the longer you cook it, the harder the meat will be once you start eating it.
- At times, I slash the skin to let the fat render. Lately, the duck breasts I have purchased have been leaner, so they do not need to be cut.
- Do not go through the skin with your knife if you need to score. Use a diamond pattern when piercing your skin. See the video below for a quick reference.
- Let your duck breast rest before slicing for the most tender and flavorful result.
- Use flour instead of cornstarch. Mix well so no clumps form.
-
- No Brandy? No problem; Cognac will work well instead. Bourbon can, too, but be careful not to use too much, as it will overpower this dish.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Dinners, Poultry, Sunday Night Dinner
- Cuisine: French
- Occasion: Christmas, New Year
- Season: Winter
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
