Crispy Duck Breasts With Pear And Green Peppercorn Sauce
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Trim excess fat from duck breasts, reserving fat for sauteing vegetables
2
Heat a 12-inch heavy skillet over high heat until very hot
3
Pat breasts dry and season with salt
4
Put breasts, skin side down, in skillet and reduce heat to moderate
5
Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off)
6
Turn breasts and cook about 2 minutes for medium-rare or to desired doneness
7
Transfer breasts to a plate and keep warm, covered loosely
8
While duck breasts are cooking, peel pear and cut into 1/4-inch dice
9
Pour off all but about 1 tablespoon fat from skillet and saute pear until lightly browned, about 1 minute
10
In a measuring cup stir together apple juice and cornstarch
11
To pear add Calvados or Armagnac
12
Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened
13
Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs