Green Peppercorn Duck

This duck recipe uses a two-stage cooking method that delivers both tender meat and crispy skin. The quartered duck gets poached in salted water for 20 minutes, which renders out the first wave of fat and partially cooks the meat. Then it roasts in the oven until the skin turns golden and shatters at the touch of a fork.

While the duck roasts, the backbone and giblets simmer for 2 hours with water, building a rich homemade broth. Onion, celery, garlic, and a bay leaf go in for the last 20 minutes to add aromatics. That broth gets strained and thickened into a silky sauce with butter, flour, green peppercorns, and ground star anise.

Green peppercorns packed in wine have a sharp, fruity heat that’s completely different from dried black pepper. Combined with the licorice warmth of star anise, the sauce has a complexity that stands up to duck’s rich, gamey flavor.

Chef Tips

• Skim the fat from the broth carefully. Duck fat is liquid gold for roasting potatoes, so save it rather than discarding it.
• Increase the oven heat to 375°F (190°C) for the last 10 minutes. This final blast crisps the skin without drying out the meat.
• Use green peppercorns packed in wine or brine, not dried. Dried green peppercorns are too hard and won’t soften in the sauce.

Variations

• Add a splash of brandy or port wine to the sauce for a richer, more luxurious finish.
• Replace star anise with a teaspoon of five-spice powder for a Chinese-inspired version.
• Serve with roasted root vegetables or a potato gratin alongside.