Duck Breasts In Pink Peppercorn Sauce Recipe

1. 1

   In a saucepan, bring the beef broth to a boil; reduce heat slightly and cook to reduce by half.

2. 2

   Season the breasts with salt and pepper.

3. 3

   Heat 2 Tbsp.

4. 4

   butter in a large skillet and saute/fry 3 of the breasts, browning on both sides.

5. 5

   Remove and add in 2 more Tbsp.

6. 6

   butter; repeat with remaining breasts.

7. 7

   Add in celery and onions to pan.

8. 8

   Saute/fry till golden brown.

9. 9

   Add in Madeira and stir to deglaze the pan.

10. 10

    Stir in the reduced broth and simmer till syrupy.

11. 11

    In another pan, bring the red wine to a simmer with the black peppercorns and sugar.

12. 12

    Add in the pears and poach till tender, but hard.

13. 13

    Remove the pears and simmer the wine till it is reduced to 1 c.. Add in 1/2 Tbsp.

14. 14

    pink peppercorns and strain the duck stock into the poaching liquid.

15. 15

    Add in the pear brandy.

16. 16

    Cut up the remaining 16 Tbsp.

17. 17

    (1 c.) butter and whisk into the sauce, a Tbsp.

18. 18

    at a time.

19. 19

    Strain the sauce and keep hot.

20. 20

    To serve, place a pear on each plate.

21. 21

    Slice each duck breast and fan out onto the plate.

22. 22

    Spoon sauce over the duck and sprinkle with remaining peppercorns.

* Per serving · 4 servings · Values may vary.

No additional tips available.