Crisp Duck Breast With Pink Peppercorn Sauce
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
37
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Balsamic Vinegar1 tsp
SugarDirections:
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
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