Duck With Honey-Peppercorn Sauce

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounces duck breasts, with skin
  • 2
    tablespoons butter
  • 12
    cup onion, chopped
  • 1 12
    teaspoons gherkins, chopped
  • 1
    cup chicken stock
  • 1
    tablespoon honey
  • 1 12
    teaspoons pink peppercorns
  • 1 12
    teaspoons green peppercorns, in brine, drained
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DIRECTIONS

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