Recipe courtesy of Gourmet Magazine

Crisp Duck Breast with Pink Peppercorn Sauce

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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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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)


  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. 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.)
  2. 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.
  3. Diagonally cut duck breast halves and serve with sauce.

Crisp Duck Breast with Pink Peppercorn Sauce

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