Duck With Honey-Peppercorn Sauce

By á-170456

Ingredients

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

Details

Servings 2

Preparation

Step 1

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 sauté 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.