Crispy Duck Breasts With Pear And Green Peppercorn Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless duck breast - (4 breast halves
		Cut from two 5 1/2 to 6 lb ducks)
1		Firm, ripe Bose pear
3/4 cup	177ml	Apple juice
1/2 teaspoon	2.5ml	Cornstarch
2 tablespoons	30ml	Calvados or Armagnac
1 tablespoon	15ml	Green peppercorns packed in brine - drained, and
		Crushed lightly
1 tablespoon	15ml	Duck or veal demiglace
		(or 1/2 extra-large vegetable bouillon
		Cube)
1 teaspoon	5ml	Fresh thyme leaves
		(or 1/4 tspn dried thyme, crumbled)
		Fresh thyme sprigs - for garnish

Recipe Instructions

Trim excess fat from duck breasts, reserving fat for another use if desired. 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 saute 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 springs.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8810 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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