Best Crispy Duck Breasts With Pear And Peppercorn Sauce Recipes

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CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE



Crispy Duck Breasts with Pear and Green Peppercorn Sauce image

Categories     Duck     Fruit     Sauté     Apple     Pear     Brandy     Fall     Gourmet

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.

CRISP DUCK BREAST WITH PINK PEPPERCORN SAUCE



Crisp Duck Breast with Pink Peppercorn Sauce image

Categories     Duck     Herb     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

2 whole boneless duck breasts with skin such as Long Island (also known as Pekin; each about 1 1/2 pounds)
a 6 1/2-ounce container duck-and-veal demiglace
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon coarsely crushed peppercorns (preferably pink)

Steps:

  • 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. 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. Remove fat from skillet with a metal bulb baster or by very carefully pouring it off. (Reserve 1 tablespoon rendered fat for Sautéed Kohlrabi and Watercress) 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.)
  • 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.

CRISPY DUCK BREASTS WITH PEAR AND PEPPERCORN SAUCE



Crispy Duck Breasts With Pear and Peppercorn Sauce image

The sauce makes this dish extra-special. I like to serve this with a warm goat-cheese salad and parsley new potatoes.

Provided by MsKittyKat

Categories     Duck Breasts

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

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