Crisp Duck Breast with Pink Peppercorn Sauce

1. 1

   Halve duck breasts and trim excess fat.

2. 2

   Pat duck dry.

3. 3

   Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp.

4. 4

   Season duck with salt.

5. 5

   Heat a large heavy skillet (preferably cast-iron) over high heat until very hot.

6. 6

   Put duck, skin sides down, in skillet and immediately reduce heat to moderately low.

7. 7

   Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered.

8. 8

   Remove fat from skillet with a metal bulb baster or by very carefully pouring it off.

9. 9

   Turn duck over and cook 2 minutes more.

10. 10

    Transfer duck to a cutting board and let stand 5 minutes.

11. 11

    (Duck will continue to cook as it stands until it reaches medium.)

12. 12

    While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns.

13. 13

    Remove pan from heat and keep sauce warm, covered.

14. 14

    Diagonally cut duck breast halves and serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.