Duck With Honey-Peppercorn Sauce

1. 1

   Heat heavy large skillet over high heat.

2. 2

   Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes.

3. 3

   Turn duck over and cook to desired doneness, about 6 minutes for medium-rare.

4. 4

   Transfer to platter.

5. 5

   Tent with foil to keep warm.

6. 6

   Pour off drippings from skillet.

7. 7

   Melt 1 tablespoon butter in same skillet over medium-high heat.

8. 8

   Add onion and gherkins and saute until beginning to brown, about 5 minutes.

9. 9

   Add stock and honey and boil until syrupy, about 5 minutes.

10. 10

    Stir in all peppercorns and simmer 1 minute.

11. 11

    Remove from heat.

12. 12

    Add remaining 1 tablespoon butter and whisk until sauce is smooth.

13. 13

    Season to taste with salt and pepper.

14. 14

    Slice duck crosswise into 1/3-inch-thick slices.

15. 15

    Fan duck slices on plates.

16. 16

    Spoon peppercorn sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.