Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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. Put duck, 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 demiglace 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.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Pan Seared Chicken Breast

Recipe courtesy of Cheryl Smith

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Crisp Duck Breast with Pink Peppercorn Sauce

Recipe courtesy of Gourmet Magazine

Pan Roasted Duck Breast

Recipe courtesy of Beau MacMillan

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking