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1
Remove the tenderloins, thin strips of meat on undersides of the duck breast, and reserve for the sauce.
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2
With a sharp knife, trim away any gristle from the undersides and trim any excess fat from the edges of the breasts.
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3
Score the skin in a diamond-shaped pattern, without cutting to the meat.
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4
Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over.
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5
Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for an hour.
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6
(For deeper flavor, refrigerate for several hours or overnight, then return to room temperature to cook.)
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7
Heat 1 tablespoon of the unsalted butter in a saucepan over medium heat.
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8
Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes.
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9
Stir in the tomato paste and a small thyme sprig and let them fry for a minute, then add .25 cup wine and the chicken broth.
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10
Raise the heat to a brisk simmer and let the liquid reduce to about 1.25 cups, about 10 minutes.
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11
Strain the sauce and return to the heat.
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12
Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more.
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13
Dissolve potato starch in 2 tablespoons cold water, then stir into sauce.
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14
Whisk in the remaining 1 tablespoon butter.
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15
Taste and add salt as necessary.
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16
(Sauce may be made in advance and reheated, thinned with a little broth.)
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17
Remove and discard the garlic and thyme sprigs from the breasts.
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18
Heat a large heavy-bottomed skillet over medium-high heat.
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19
When the pan is hot, lay in the duck breasts skin side down and let them sizzle.
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20
Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isnt browning too quickly.
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21
With tongs, turn the breasts over and let them cook on the bottom side, 3 minutes for rare, 4 to 5 minutes for medium-rare.
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22
Transfer to a warm platter and let rest for 10 minutes.
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23
Slice crosswise, not too thickly, at a slight angle.
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24
Serve with the sauce.
