Duck Breast au Poivre

(Courtesy of Chef2Chef.net)

Makes 4 servings

Ingredients:

4 boneless duck breast halves, 8 ounces each
1/4 cup black peppercorns, cracked
1/4 cup dry red wine
1/4 cup port wine, plus 2 to 3 tablespoons for deglazing
1/2 cup chicken stock
2 tablespoons butter
salt to taste
rice pilaf

Preparation:

Peel the skin off the duck meat and put it in a large skillet over moderate heat to render some fat.

Meanwhile, put the cracked pepper on a plate and press the duck breast into the peppercorns to coat both sides. Cover with plastic and refrigerate.

When the duck skin has rendered about 3 to 5 tablespoons of fat, remove the skin and discard it. Set aside the duck fat.

In a saucepan, combine red wine, 1/4 cup port and chicken stock. Boil the mixture until it reduces in volume to about 3 tablespoons. Swirl in the butter and keep sauce warm.

Use the duck fat to sauté the breasts over high heat for 2 to 3 minutes on each side. Remove the duck from the pan and let it stand two minutes. Meanwhile pour off the fat and deglaze the pan with 2 to 3 tablespoons of port.

When this has reduced to 1 tablespoon, add it to the sauce. Slice the breasts crossways at an angle, about 1/3 inch thick. Serve the slices of duck breast over rice pilaf and drizzle with a spoonful of sauce.

Pepper-Passion Recipes