Crisp Duck Breast with Pink Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 whole boneless duck breasts with skin such as long island (also known as pekin; each about 1 1/2 pounds) |
a 6 1/2-ounce container duck-and-veal demiglace |
1 tablespoon balsamic vinegar |
1/2 teaspoon sugar |
1/2 teaspoon coarsely crushed peppercorns (preferably pink) |
Directions:
1. Halve duck breasts and trim excess fat. Pat duck dry. Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp. Season duck with salt. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Put duck, skin sides down, in skillet and immediately reduce heat to moderately low. Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered. Remove fat from skillet with a metal bulb baster or by very carefully pouring it off. (Reserve 1 tablespoon rendered fat for Sautéed Kohlrabi and Watercress) Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and let stand 5 minutes. (Duck will continue to cook as it stands until it reaches medium.)
2. While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns. Remove pan from heat and keep sauce warm, covered.
3. Diagonally cut duck breast halves and serve with sauce.
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