-
1
Preheat the oven to 375 degrees F. Preheat an outdoor grill or indoor grill pan.
-
2
Score the duck skin diagonally along the breast, then crisscross by scoring the same way in the opposite direction.
-
3
Season the duck with salt and pepper, to taste.
-
4
In a large, oven-safe skillet over medium-high heat, add the olive oil.
-
5
Put the duck breasts, skin side down first, into the pan and cook for 3 to 5 minutes on each side.
-
6
Once they are browned on each side, transfer the skillet to the oven for 20 minutes.
-
7
In the meantime, bring the pineapple juice and rum to a boil in a medium saucepan, over medium heat.
-
8
Reduce the mixture by half, then add the pink peppercorns, if using.
-
9
Grill the pineapple slices on both sides.
-
10
Remove from heat to a cutting board.
-
11
Cut pineapple into quarters if being used as an hors d'oeuvre.
-
12
As a dinner course, cut however you like.
-
13
Transfer the pineapple to a serving bowl and sprinkle with paprika.
-
14
Remove the duck from the oven.
-
15
Pour some of the rendered duck fat and oil into the reduced pineapple rum sauce.
-
16
Stir to incorporate.
-
17
Slice the duck, arrange on a serving platter and serve with the pineapple.
-
18
If serving as an hors d'oeuvre, cut the duck into small pieces.
-
19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
