Duck With Honey-Peppercorn Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. 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.
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