Duck breast au poivre

Yield: 4 Servings

Measure Ingredient
4 \N Boneless half breast of duck
6 \N 8 oz each
¼ cup Black peppercorns --
\N \N Cracked
¼ cup Dry red wine
¼ cup Port wine
½ cup Chicken stock
\N \N Salt -- to taste
2 tablespoons Butter
\N \N Oatmeal Pilaf

Peel the skin off the duck meat and put it in a large skillet over moderate heat to render some fat. Put the cracked pepper on a plate and press the meat into the peppercorns to coat both sides. Cover with plastic and refrigerate. When the duck skin has r endered about 3 or 5 T of fat, remove the skin and discard it. In a saucepan, combine red wine, Port and brown stock. Boil the mixture until it reduces in volume to about 3 T. Swirl in the butter and keep sauce warm. Use the duck fat to saute the breasts over high heat for 2 to 3 minutes on each side. Remove the duck from the pan and let it stand two minutes. Meanwhile pour off the fat and deglaze the pan with 2 to 3 T of Port. When this has reduced to 1 T, add it to the sauce. Slice the breasts crossways about ⅓" thick. Cut at an angle to make the slices wider. Serve the slices of duck breast over a ladleful of the Oatmeal "Pilaf" and moisten them with a spoonful of sauce.

Recipe By : Wine Spectator

From: Mld@... Date: Tue, 22 Mar 94 06:05:57 -0500 File

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