Local Duck au Poivre

with Roasted Fennel, Pear & Endive
Recipe by Chef Josh Berry

A luxurious cold-weather dish, duck brings rich flavor and beautiful texture to any holiday table. In this recipe, Chef Josh Berry pairs seared Maine-ly Poultry duck breasts with roasted fennel, pears, and Belgian endive—an elegant combination that feels festive without being fussy. A creamy green-peppercorn sauce ties everything together, adding warmth and brightness for the perfect winter dinner.

Serves 2

Duck au Poivre

Ingredients

• 2 Maine-ly Poultry duck breasts, skin on

• 1 Tbsp kosher salt

• 2 Tbsp whole black peppercorns

• 2 Tbsp whole star anise

• ¼ cup cognac or brandy

• ¼ cup red wine

• 2 Tbsp green peppercorns

• 1 cup heavy cream

Method

1. Preheat oven to 350°F.

2. Pat duck breasts dry and season both sides with kosher salt.

3. Using a mortar & pestle or spice grinder, coarsely grind the black peppercorns and star anise (avoid grinding to a fine powder).

4. Spread the spice mixture on a plate. Dip the skin side of each duck breast into the mixture, pressing firmly so it adheres.

5. Place duck skin side down in a cold, heavy-bottom sauté pan.

6. Turn heat to medium and slowly render the fat.

7. After 5–7 minutes, flip the duck, then transfer the entire pan to the oven. Cook an additional 5–7 minutes.

8. Remove from oven and transfer duck to a warm plate to rest.

9. Carefully pour excess duck fat into a heat-safe bowl—reserve for the roasted accompaniments.

10. Off the heat, add cognac/brandy and red wine to the pan. Ignite with a long lighter to flambé (the flames will subside as the alcohol burns off).

11. Return to medium-high heat. Scrape browned bits from the pan and add green peppercorns.

12. Add cream and reduce by half. Season with salt. Keep warm.

Roasted Fennel, Pear & Endive

Ingredients

• 1 fennel bulb, halved, fronds and core removed

• 1 Anjou pear, halved, seeds removed

• 1 Belgian endive, halved

• 2 Tbsp Olive Harvest Olive Oil (or reserved duck fat)

• 1 Tbsp rosemary, roughly chopped

• 2 Tbsp local honey

Method

1. Heat oven to 350°F.

2. In a heavy-bottom pan, heat olive oil or duck fat over medium until just smoking.

3. Add fennel, pear, and endive cut side down.

4. Season with salt and pepper; scatter rosemary on top. Cover with foil.

5. Transfer pan to the oven and roast 12–15 minutes, until tender.

6. Flip vegetables and drizzle with honey.

Serving

1. Spoon some of the warm peppercorn cream sauce onto two plates.

2. Slice the duck breasts and arrange over the sauce.

3. Add roasted fennel, pears, and endive to each plate.