Best Crispy Duck Breasts With Pear And Green Peppercorn Sauce Recipes

Duck Breasts with Green Peppercorn Sauce image

Provided by Food Network

Time 35m

Yield 1 to 2 servings

Number Of Ingredients 6

1 duck breast
2 tablespoons red wine
1 tablespoon cognac
1/2 cup veal stock
2 teaspoons green peppercorns in brine, drained
2 teaspoons butter

Steps:

Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.
Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter.
Carve the duck breast. Spoon over the sauce and serve.

Crispy Duck Breasts With Pear and Peppercorn Sauce image

Provided by MsKittyKat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless duck breasts
1 firm-ripe bosc pear
3/4 cup apple juice
1/2 teaspoon cornstarch
2 tablespoons calvados or 2 tablespoons armagnac (can use apple juice if you prefer)
1 tablespoon green peppercorn, packed in brine,drained and crushed lightly
1 tablespoon veal demi-glace or 1/2 extra-large vegetarian vegetable bouillon cube
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme, crumbled

Steps:

Trim excess fat from duck breasts.
Heat a 12-inch heavy skillet over high heat until very hot.
Pat breasts dry and season with salt.
Put breasts, skin sides down, in skillet and reduce heat to moderate.
Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered.
Turn breasts and cook about 2 minutes for medium-rare or to desired doneness.
Transfer breasts to a plate and keep warm, covered loosely.
While duck breasts are cooking, peel pear and cut into 1/4-inch dice.
Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute.
In a measuring cup stir together apple juice and cornstarch.
To pear add Calvados or Armagnac.
Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
Serve duck breasts, sliced, with sauce spooned over them.

Nutrition Facts : Calories 390.8, Fat 18.6, SaturatedFat 5, Cholesterol 231.2, Sodium 144.7, Carbohydrate 12.2, Fiber 1.4, Sugar 9.1, Protein 41.9

Crispy Duck Breasts with Pear and Green Peppercorn Sauce image

Yield Serves 4

Number Of Ingredients 10

1 1/2 pounds boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-pound ducks)
1 firm-ripe Bosc pear
3/4 cup apple juice
1/2 teaspoon cornstarch
2 tablespoons Calvados or Armagnac
1 tablespoon green peppercorns packed in brine, drained and crushed lightly
1 tablespoon duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried, crumbled
Garnish: fresh thyme sprigs
*available at many butcher shops and specialty foods shops

Steps:

Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.