Servings: 4
Preparation time: 35 minutes
Marinating time: 3 to 24 hours
Cooking time: 11 minutes
Cut off the bit of excess skin protruding from the duck breasts. Cut the breasts in half lengthwise, then wrap each piece of duck with a bacon slice while shaping them into medallions. Secure the medallions with string.
Place them on a large plate and season each side with the 3-pepper mixture. Sprinkle generously with Worcestershire sauce, then place uncovered for 3 to 24 hours in the refrigerator, turning them over a few times.
Take the duck out of the refrigerator 60 minutes before cooking.
Pre-heat the oven to 180 °C (350 °F). Preheat a large ovenproof skillet over medium-high heat. When the skillet is very hot, add the duck medallions, skin side down, and sear for 2 to 3 minutes.
Turn them over and sear the other side for 2 minutes. Transfer them to the oven and bake for 6 minutes (for medium rare).
Remove the skillet from the oven and let the medallions stand for 5 minutes on a serving platter, loosely covered with aluminum foil.
Serve 1 to 2 medallions on each plate, with Worcestershire sauce drizzled on top. Serve with buttery garlic spaghetti squash and julienned red pepper.
Recipe developed by Nicolas Vallée, professional chef
