Crisp Duck Breast With Pink Peppercorn Sauce

Serves: 2

Terence Turner

1 January 1970

Based on User reviews:

48

Spice

50

Sweetness

50

Sourness

40

mins

Prep time (avg)

4

Difficulty

Ingredients:

1 tbsp

Balsamic Vinegar

1 tsp

Sugar

Directions:

1

Halve duck breasts and trim excess fat

2

Pat duck dry

3

Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp

4

Season duck with salt

5

Heat a large heavy skillet (preferably cast-iron) over high heat until very hot

6

Put duck, skin sides down, in skillet and immediately reduce heat to moderately low

7

Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered

8

Remove fat from skillet with a metal bulb baster or by very carefully pouring it off

9

(Reserve 1 tablespoon rendered fat for Sautéed Kohlrabi and Watercress) Turn duck over and cook 2 minutes more

10

Transfer duck to a cutting board and let stand 5 minutes

11

(Duck will continue to cook as it stands until it reaches medium

12

) While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns

13

Remove pan from heat and keep sauce warm, covered

14

Diagonally cut duck breast halves and serve with sauce

15

Halve duck breasts and trim excess fat

16

Pat duck dry

17

Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp

18

Season duck with salt

19

Heat a large heavy skillet (preferably cast-iron) over high heat until very hot

20

Put duck, skin sides down, in skillet and immediately reduce heat to moderately low

21

Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered

22

Remove fat from skillet with a metal bulb baster or by very carefully pouring it off

23

(Reserve 1 tablespoon rendered fat for Sautéed Kohlrabi and Watercress) Turn duck over and cook 2 minutes more

24

Transfer duck to a cutting board and let stand 5 minutes

25

(Duck will continue to cook as it stands until it reaches medium

26

) While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns

27

Remove pan from heat and keep sauce warm, covered

28

Diagonally cut duck breast halves and serve with sauce