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.
Provided by lazyme
Categories Poultry
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 594.8, Fat 34.5, SaturatedFat 13.5, Cholesterol 303.9, Sodium 450.2, Carbohydrate 17, Fiber 0.6, Sugar 12.3, Protein 52.1
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