cooking.nytimes.com
Duck Breast With Braised Belgian Endive, Shaved Cauliflower and Green Peppercorns Recipe
Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer
duck, belgian endive, green peppercorns, cauliflower, shallot, chicken broth, dry sherry
www.allrecipes.com
Szechuan Green Beans
Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
szechuan peppercorns, peanut oil, garlic, ginger, red wine vinegar, soy sauce, green onion, hoisin sauce, sesame oil, green beans, sesame seeds
www.allrecipes.com
Peppercorn Roast Beef
A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
cloves, olive oil, beef, salt, black peppercorns, white peppercorns, green peppercorns, peppercorns, butter, flour, veal, cayenne pepper, balsamic vinegar
www.delish.com
Pan-Seared Pork Chops with Green Peppercorn Sauce
When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
rosemary, garlic, olive oil, pork, lardo, dry white wine, chicken broth, lemon, green peppercorns