Recipe courtesy of Gourmet Magazine

Crisp Duck Breast with Pink Peppercorn Sauce

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 whole boneless duck breasts with skin such as Long Island (each about 1 1/2 pounds)

1 (6 1/2-ounce) container duck-and-veal demiglace

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

1/2 teaspoon coarsely crushed peppercorns (preferably pink)

Directions

  1. 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.)
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Crisp Duck Breast with Pink Peppercorn Sauce

Pan Roasted Duck Breast

Duck Breast with Plum Salsa

Five-Spice Roasted Duck Breasts

Seared Duck Breast with Pomegranate Molasses

Duck Breast with Apple-Pomegranate Sauce

Spiced Molasses Duck Breast Salad

Boneless Duck Breast with Cumberland Sauce