Watch as Ariane prepares our classic, signature Magret à la D'Artagnan while Sara makes Sautéed Pekin Duck Breasts with Apricot Szechuan Peppercorn Sauce, a favorite from her latest cookbook. Sara also shows other delicious duck breast accompaniments, like Gingered Grape Sauce, Herb Butter, Citrus Butter and Steak Butter.