Food Network: Crisp Duck Breast with Pink Peppercorn Sauce

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Crisp Duck Breast with Pink Peppercorn Sauce
Recipe courtesy Gourmet Magazine

Ingredients
2 whole, skin-on boneless duck breasts, such as Long
Island (also known as Pekin; each about 1 1/2 pounds)
1 (6 1/2-ounce) container veal demi-glace
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon coarsely crushed peppercorns (preferably pink)

Directions
Halve duck breasts and trim excess fat. Pat duck dry.
Pierce skin of duck all over with a fork and score with a knife to allow fat to
drain and help skin become crisp. Season duck with salt. Heat a large heavy

skillet (preferably cast-iron) over high heat until very hot. Place duck breasts,
skin-sides down, in skillet and immediately reduce heat to moderately low. Cook
duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered.
Remove fat from skillet with a metal bulb baster or by very carefully pouring it
off. Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and
let stand 5 minutes. (Duck will continue to cook as it stands until it reaches
medium.)

While duck is standing, in a small saucepan boil demi-glace until reduced to about
3/4 cup and add vinegar, sugar, and peppercorns. Remove pan from heat and keep
sauce warm, covered.

Diagonally cut duck breast halves and serve with sauce.