Email to Buny      

Duck: Duck w/ Honey Peppercorn Sauce

Source of Recipe

fooddownunder.com


List of Ingredients

2 boneless duck breasts with skin - (6 to 7 oz ea)
2 tbl butter - (1/4 stick)
1/2 cup chopped onion
1 1/2 tbl chopped sweet gherkin pickles
1 cup chicken stock (or canned low-salt chicken broth)
1 tbl honey
1 1/2 tsp pink peppercorns
1 1/2 tsp drained green peppercorns in brine
    Salt to taste
    Freshly-ground black pepper to taste


Recipe

* 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 saute 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.

* This recipe yields 2 servings.