Ingredients Jump to Instructions ↓

  1. 5 duck breasts Kosher salt and freshly ground black pepper

  2. 2 tablespoons olive oil

  3. 1 1/2 cups pineapple juice

  4. 1 1/2 cups rum (recommended: Barbancourt Haitian Rum)

  5. 2 tablespoons pink peppercorns

  6. 1 fresh pineapple, skin removed, cored and sliced Pinch paprika

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Preheat an outdoor grill or indoor grill pan . Score the duck skin diagonally along the breast, then crisscross by scoring the same way in the opposite direction. Season the duck with salt and pepper, to taste. In a large, oven-safe skillet over medium-high heat, add the olive oil. Put the duck breasts, skin side down first, into the pan and cook for 3 to 5 minutes on each side. Once they are browned on each side, transfer the skillet to the oven for 20 minutes. In the meantime, bring the pineapple juice and rum to a boil in a medium saucepan , over medium heat. Reduce the mixture by half, then add the pink peppercorns, if using. Grill the pineapple slices on both sides. Remove from heat to a cutting board. Cut pineapple into quarters if being used as an hors d'oeuvre. As a dinner course, cut however you like. Transfer the pineapple to a serving bowl and sprinkle with paprika . Remove the duck from the oven. Pour some of the rendered duck fat and oil into the reduced pineapple rum sauce. Stir to incorporate. Slice the duck, arrange on a serving platter and serve with the pineapple. If serving as an hors d'oeuvre , cut the duck into small pieces. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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