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1
Preheat your oven to 450 F.
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2
Bone the duck, reserving any unused parts for the stock.
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3
Trim the breasts, salt and pepper well.
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4
Add the trimming to the other bones and such reserved for stock.
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5
In a saute pan, heat the butter over medium heat.
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6
Place the breasts in the pan, skin side down, to melt the fat between the skin and the meat.
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7
(About one or two minutes.)
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8
Increase the heat to high, and brown lightly.
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9
Place the pan of breasts in the oven and cook for 8 minutes.
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10
Wine Sauce: =========== In a copper pan, melt 4 ounces of butter and add the shallots and peppercorns.
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11
Cook briefly ( 1 to 2 minutes).
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12
Add cepes and Cabernet Sauvignon.
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13
Reduce slightly.
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14
Add duck stock or demi-glace and tomatoes, if desired.
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15
Cook 20 to 30 minutes over medium heat.
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16
Add butter if desired, whip, and reserve.
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17
Bone Marrow: ============ Fill a sauce pan with water, add a touch of salt, then bring the salted water to a boil.
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18
Add marrow and cook for about 5 minutes.
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19
Reserve.
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20
Spinach: ======== Blanch the spinach in hot, salted water, then press slightly to dry.
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21
In a saute pan, heat the butter until brown (beurre rosette - hazelnut in color).
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22
Add spinach, then nutmeg, salt and pepper.
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23
Cook for about 20 seconds (spinach should have just started to wilt).
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24
Drain and reserve.
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25
To serve: ========= Spoon the wine sauce into a pool on the serving plate.
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26
Add bone marrow to the sauce.
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27
Trim any bone from the duck breasts and place the breasts skin side down on a cutting surface and slice very thin.
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28
Fan the duck slices out on the serving plate in the sauce, and garnish with watercress and spinach in a side dish.
