Duck Breasts with Green Peppercorn Sauce

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 1 to 2 servings
LEVEL: Intermediate

ingredients

  • 1 duck breast
  • 2 tablespoons red wine
  • 1 tablespoon cognac
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Directions

Heat the oven to 400 degrees F/200 degrees C.

Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.

Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter.

Carve the duck breast. Spoon over the sauce and serve.

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  • on August 25, 2012

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    The recipe is missing the measurement for the stock. I made this with 2 duck breasts so I just increased the wine to 1/2 c and the cognac to 1/4 c. I used 1 c chicken stock as I didn't have veal stock on hand. No question the veal stock would have been better but homemade chicken did the trick. Very tasty recipe and worth trying.

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