Best Green Peppercorn Mustard Recipes

GREEN PEPPERCORN MUSTARD

Steps:

• Combine water and mustard seeds in a small bowl and let stand an hour.
• Drain well.
• Transfer mustard seeds to a food processor and add remining ingredients except peppercorns and puree, Make sure you scrape down the sides a few times while you are processing.
• The mixture should be course.
• Add peppercorns and mix.
• Put into a sterilized jars, store in a dark cool place.

TOP SIRLOIN WITH GREEN PEPPERCORN AND MUSTARD SAUCE

Steps:

• using bottom of heavy glass, mash peppercorns in small shallow bowl. add mustard, butter and flour and blend well. heat oil in heavy large skillet over high heat. season steak with salt and pepper and cook to desired doneness. transfer steak to plate and tent with foil. pour off drippings from skillet. add broth and cram to same skillet; boil until sauce thickens slightly, scrping up browned bits, about 3 minutes. add peppercorn mixture; boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. season sauce with salt and pepper. pour sauce over steak and serve.

CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Remove the neck and giblets from the cavity of the ducks and reserve. Cut the wings off the ducks and reserve. Rinse the ducks under cold running water and pat dry with paper towels. Using the tip of a sharp paring knife, prick the ducks all over, inserting knife at an angle to pierce just the skin, not the flesh.
• Season the ducks well with salt and pepper. Place them on a rack in a shallow roasting pan and roast until browned and crisp, 1 1/4 hours. Remove the roasting pan at 30 minute intervals, drain off the fat, and again prick the skin.
• While the ducks are roasting, rinse the neck, giblets, and wings and pat dry. Cut the wings and the neck into several pieces. Heat the oil in a large saucepan over medium-high heat. Add the neck, giblets, and wings. Cook, stirring often, until golden brown, 8 to 10 minutes. Reduce the heat to medium and add the onion, carrot, and garlic. Cook until the vegetables are lightly browned and softened, 5 to 8 minutes. Increase the heat to medium-high and pour in the wine. Bring to a boil, stirring to pick up any browned bits on the bottom. Boil until almost all of the liquid has evaporated. Add the celery, thyme, black peppercorns, bay leaf, tomato paste, and stock. Reduce the heat to medium and simmer, skimming off any scum that rises to the surface, until the ducks are ready to come out of the oven.
• When the ducks are done, transfer to a carving board, cover loosely with foil, and let rest for 15 to 20 minutes.
• While the ducks are resting, strain the stock and discard the solids. Measure the liquid. If there is less than 2 cups, add water to measure this amount and pour into a small saucepan. If there is more than 2 cups, return to the saucepan and boil until reduced to this amount.
• Bring the liquid back to a simmer over medium-high heat. Combine the flour and butter in a small heatproof bowl and use a fork to work it into a smooth paste. Add a little of the stock to the paste and whisk until smooth. Pour the flour mixture into the saucepan and simmer, whisking, until slightly thickened, 2 to 3 minutes. Stir in the green peppercorns. Remove the saucepan from the heat, stir in the mustard, and season the sauce with salt and pepper. Cut the ducks into serving pieces. Spoon a small amount of the sauce over the duck and serve warm with any remaining sauce on the side.

PAN-FRIED STEAKS WITH GREEN PEPPERCORN AND MUSTARD SAUCE

Steps:

• Using bottom of heavy glass, mash peppercorns in small shallow bowl. Add mustard, butter and flour and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat oil in large cast iron skillet over high heat. Season steak with salt and pepper and cook to desired doneness. (Approx. 3-1/2 min per side for medium rare.) Transfer steaks to plate and cover with foil. Pour off drippings from skillet. Add broth and cream to same skillet, boil until sauce thickens slightly, scraping up browned bits, about 3 min. Add peppercorn mixture; boil until sauce thickens enough to coat a spoon, whisking constantly, about 1 minute. Pour sauce over steaks and serve.

GREEN PEPPERCORN MUSTARD

Steps:

• In a blender grind mustard seeds finely.
• In a glass or ceramic bowl, mix together mustard powder and 3 tablespoons water and leave to stand 30 mins.
• Blend mustard mixture and the rest of the ingredients until mustard acquires a grainy texture. If mixture seems too dry, add a little more water or honey.
• Cover and let stand 12 hours before pouring into sterilised jars.
• Seal.
• Store in a cool, dark place 2 weeks before using.
• Refrigerate after opening.

CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 450. Reserve neck and giblets of ducks. Cut wings off ducks and reserve. Rinse ducks under cold running water and pat dry. Using tip of sharp knife, prick ducks all over, pierce just skin, not flesh. Season duck with S&P. Place on rack in shallow roasting pan and roast until browned and crisp, 1-1/4 hours. Remove at 30 minute intervals, drain off fat, and again prick the skin. While roasting, rinse neck, giblets, and wings, pat dry. Cut wings and neck into several pieces. Heat oil in large saucepan over medium-high heat. Add neck, giblets, wings. Cook, stirring often, until golden brown, 8 to 10 minutes. Reduce heat to medium, add onion, carrot, and garlic. Cook until lightly browned and softened, 5 to 8 minutes. Increase heat to medium-high and pour in wine. Bring to boil, stirring to pick up any browned bits on bottom. Boil until almost all of liquid has evaporated. Add celery, thyme, black peppercorns, bay leaf, tomato paste, stock. Reduce heat to medium and simmer, skimming off any scum, until ducks are ready to come out of oven. When ducks are done, transfer to carving board, cover loosely with foil, and let rest for 15 to 20 minutes. While ducks are resting, strain stock and discard solids. Measure liquid. If less than 2 cups, add water to measure this amount. If there is more than 2 cups, return to the saucepan and boil until reduced to this amount. Bring liquid back to a simmer over medium-high heat. Combine flour and butter in a small heatproof bowl and use a fork to work into a smooth paste. Add a little of the stock to the paste and whisk until smooth. Pour flour mixture into saucepan and simmer, whisking, until slightly thickened, 2 - 3 minutes. Stir in green peppercorns. Remove pan from the heat, stir in mustard and season with S&P. Cut ducks into serving pieces. Spoon small amount of sauce over duck. Serve warm with remaining sauce on side.