Duck with Honey-Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 6- to 7-ounce boneless duck breasts with skin |
2 tablespoons (1/4 stick) butter |
1/2 cup chopped onion |
1 1/2 tablespoons chopped sweet gherkin pickles |
1 cup chicken stock or canned low-salt chicken broth |
1 tablespoon honey |
1 1/2 teaspoons pink peppercorns |
1 1/2 teaspoons drained green peppercorns in brine |
Directions:
1. Heat heavy large skillet over high heat. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare. Transfer to platter. Tent with foil to keep warm.
2. Pour off drippings from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute. Remove from heat. Add remaining 1 tablespoon butter and whisk until sauce is smooth. Season to taste with salt and pepper. Slice duck crosswise into 1/3-inch-thick slices. Fan duck slices on plates. Spoon peppercorn sauce over and serve.
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