Crispy Duck Breasts With Pear and Peppercorn Sauce

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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