Crispy Duck Breasts With Pear And Peppercorn Sauce Recipes
CRISPY DUCK BREASTS WITH PEAR AND PEPPERCORN SAUCE
The sauce makes this dish extra-special. I like to serve this with a warm goat-cheese salad and parsley new potatoes.
Provided by MsKittyKat
Categories Duck Breasts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim excess fat from duck breasts.
- Heat a 12-inch heavy skillet over high heat until very hot.
- Pat breasts dry and season with salt.
- Put breasts, skin sides down, in skillet and reduce heat to moderate.
- Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered.
- Turn breasts and cook about 2 minutes for medium-rare or to desired doneness.
- Transfer breasts to a plate and keep warm, covered loosely.
- While duck breasts are cooking, peel pear and cut into 1/4-inch dice.
- Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute.
- In a measuring cup stir together apple juice and cornstarch.
- To pear add Calvados or Armagnac.
- Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
- Serve duck breasts, sliced, with sauce spooned over them.
Nutrition Facts : Calories 390.8, Fat 18.6, SaturatedFat 5, Cholesterol 231.2, Sodium 144.7, Carbohydrate 12.2, Fiber 1.4, Sugar 9.1, Protein 41.9
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