Crisp Duck Breast with Pink Peppercorn Sauce

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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.


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