Pan Seared Duck Breasts with Green Peppercorn Sauce
(Serves 2)
Ingredients:
Duck
- 1 tablespoon duck fat (we recommend Graisse de Canard Gold)
- 2 Boneless Duck Breasts
- 1 tablespoons cracked black pepper
- 1 tablespoons crushed dried rosemary
- 1 teaspoon salt
Sauce
- 3 Shallots, finely minced
- 1-1/2 cups Red Wine
- 1-1/2 oz Glace de Canard Gold (duck stock reduction)
- 1/2 cup Water
- 1/4 cup Heavy Cream
- 1 teaspoon crushed dry green peppercorns
- 1 tablespoon butter
Preparation
For the Duck:
Heat the duck fat in a heavy frying pan or
skillet. Score the skin of the duck beasts with chef's
knife in a diamond pattern (this will allow the fat to
escape during cooking).
Mix the cracked black pepper, crushed rosemary and salt in a small bowl. Rub the spice mixture over the duck breasts.
Fry the breasts skin side down over high heat until the skin is well browned, (3 to 5 minutes). Turn the breasts over, lower the heat to medium and continue frying until the breast is cooked to your taste, (3 to 7 minutes). Transfer breasts to a cutting board and keep warm.
For the Sauce:
Discard all but a tablespoon of the fat from the pan. Add
the chopped shallots and sauté for 1 minute. Add the red wine,
Glace de Canard Gold and water,
and boil until reduced by 1/2.
Add the cream and green peppercorns and simmer an additional 2 to 3 minutes. Remove from heat and whisk in butter. Taste sauce and adjust seasonings with salt and pepper.
Presentation:
Carve the duck breasts in diagonal slices (if you wish you
may drain any juices from carving into the sauce and whisk).
Place slices on plates and spoon sauce over the slices and
serve at once.
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