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| Duck au Poivre |
| Ingredients
6 boneless skinless duck breasts, trimmed 8 teaspoons black peppercorns, crushed [not milled] cooking oil [peanut or olive] 2 teaspoons coarse salt 8 teaspoons unsalted butter 4 tablespoons brandy Method Sprinkle both sides of the duck breasts with the pepper and press in well with the heel of your hand; let stand at room temperature 1/2 hour. Brush a large, heavy skillet with oil and heat over high heat 1 minute. Reduce the heat to moderately high, and breasts, and pan – broil, rotating and turning often, a total of 6 minutes for very rare, 8 – 10 for rare, 11 – 12 for medium rare ,and 13 – 14 for medium. Do not try to cook past medium. Transfer to a hot platter, sprinkle with salt and top with butter pats. Pour brandy into skillet, stirring to scrape up brown bits, and heat 1 minute. Pour sauce over breasts and serve |
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