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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
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
