Duck With Honey-Peppercorn Sauce
"I found this recipe in a pile of old recipes. My notes said that I found it in the RSVP section of Bon Appetit - October 1997 from the Napoleon Restaurant in Provence, France. My notes also said that the sauce was delicious and I thickened it a bit with a cornstarch slurry."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 14 ounces duck breasts, with skin
- 2 tablespoons butter
- 1⁄2 cup onion, chopped
- 1 1⁄2 teaspoons gherkins, chopped
- 1 cup chicken stock
- 1 tablespoon honey
- 1 1⁄2 teaspoons pink peppercorns
- 1 1⁄2 teaspoons green peppercorns, in brine, drained
directions
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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