4 boneless duck breast halves, with skin
2 cups red wine
2 teaspoons cracked black peppercorns
2 teaspoons minced shallots
1 bay leaf
2 cups duck or chicken stock
2 cups peeled, seeded and diced fresh pears
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and pepper to taste


1. Dry the duck breast of any moisture and score skin with a knife. Season with salt and pepper. In a medium skiilet over medium-high heat, place duck breasts skin side down. Cook until skin is golden brown and crispy, about 3 minutes. Turn and cook on the other side until desired degree of doneness is reached, about 2 to 3 minutes. Remove from pan, keep warm.
2. Remove all but 1 teaspoon fat from skillet; add red wine, peppercorns, shallots, and bay leaf. Stir and reduce liquid by half. Add stock and simmer for about 20 minutes or until shallots are tender; add diced pears and simmer for about 5 minutes to blend flavors. Whisk in cornstarch mixture, bring to a boil to thicken. Remove bay leaf, spoon sauce over finished duck breasts.

Unlike chicken, duck breasts can be served rare or medium rare. Keep a close eye on them, as they cook quickly.

Duck Breast with Red Wine, Pears and Peppercorn Sauce
Categories :
Tags :