Crisp Duck Breast With Pink Peppercorn Sauce
- 2 whole boneless duck breasts with skin, such as Long Island - (abt 1 1/2 lbs ea)
- Salt to taste
- 1 container duck-and-veal demiglace - (6 1/2 oz)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon coarsely-crushed peppercorns (preferably pink)
Halve duck breasts and trim excess fat. Pat duck dry. Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp. Season duck with salt.
Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Put duck, skin-sides down, in skillet and immediately reduce heat to moderately-low. Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered.
Remove fat from skillet with a metal bulb baster or by very carefully pouring it off. Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and let stand 5 minutes. (Duck will continue to cook as it stands until it reaches medium.)
While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns. Remove pan from heat and keep sauce warm, covered. Diagonally cut duck breast halves and serve with sauce.
This recipe yields 4 servings.