Duck With Honey-Peppercorn Sauce

I found this recipe in a pile of old recipes. My notes said that I found it in the RSVP section of Bon Appetit - October 1997 from the Napoleon Restaurant in Provence, France. My notes also said that the sauce was delicious and I thickened it a bit with a cornstarch slurry.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 14  ounces duck breasts, with skin
• 2  tablespoons butter
• 1⁄2 cup onion, chopped
• 1 1⁄2 teaspoons  gherkins, chopped
• 1  cup  chicken stock
• 1  tablespoon honey
• 1 1⁄2 teaspoons  pink peppercorns
• 1 1⁄2 teaspoons green peppercorns, in brine, drained

Directions

1. Heat heavy large skillet over high heat.
2. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes.
3. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare.
4. Transfer to platter.
5. Tent with foil to keep warm.
6. Pour off drippings from skillet.
7. Melt 1 tablespoon butter in same skillet over medium-high heat.
8. Add onion and gherkins and sauté until beginning to brown, about 5 minutes.
9. Add stock and honey and boil until syrupy, about 5 minutes.
10. Stir in all peppercorns and simmer 1 minute.
11. Remove from heat.
12. Add remaining 1 tablespoon butter and whisk until sauce is smooth.
13. Season to taste with salt and pepper.
14. Slice duck crosswise into 1/3-inch-thick slices.
15. Fan duck slices on plates.
16. Spoon peppercorn sauce over and serve.