Ingredients Jump to Instructions ↓

  1. 2 Boneless duck breasts with skin,

  2. Such as Long Island - (abt 1 1/2 lbs ea)

  3. Salt - to taste

  4. 1 Container duck-and-veal demiglace -

  5. 1 tablespoon 15ml Balsamic vinegar

  6. 1/2 teaspoon 2 1/2ml Sugar

  7. 1/2 teaspoon 2 1/2ml Coarsely-crushed peppercorns - (preferably pink)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. This recipe yields 4 servings.


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