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Seared and Roasted Duck Breasts with Green Peppercorn Sauce  Gary Phelps
 Feb 20, 2000 11:10 PST 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared and Roasted Duck Breasts with Green Peppercorn Sau
Categories: Poultry, Duck, Breast, Sauce
      Yield: 4 Servings

MMMMM------------------------DUCK BREASTS-----------------------------
      4    Duck breasts; about 8 oz
           Kosher salt
           Freshly ground black pepper

MMMMM-------------------GREEN PEPPERCORN SAUCE------------------------
    1/4 c Port
    1/4 c Red wine
      1 tb Green peppercorns
      1 c Veal stock [see recipe]
      1 ts Butter
           Kosher salt and freshly
           -ground black pepper

Long Title: Seared and Roasted Duck Breasts with Green Peppercorn

DUCK: Preheat the oven to 400 degrees F. With a sharp knife, cut the
flesh side of the duck breasts in a shallow crosshatch pattern.
Season with salt and pepper. Place a large skillet over medium-high
heat until the pan begins to smoke and sear the duck, fat-side down,
2 minutes. Pour off the grease and place the pan in the oven until
the duck is medium-rare, 10 to 12 minutes. Turn and cook the other
side 1 minute. Remove from the pan and pour off the grease. The duck
breasts will retain their heat while you prepare the sauce.

SAUCE: Place the pan the duck was roasted in over high heat and add
the port and wine to the duck juices (be careful - they may ignite).
Add the peppercorns and any juices that have accumulated around the
cooked duck breasts and scrape the bottom of the pan, bringing up the
browned bits and incorporating them into the juices. Boil for 2
minutes, then add the veal stock and boil gently 5 to 6 minutes.
Swirl in the butter and season with salt and pepper.

To serve: Cut each duck breast on the bias into 8 to 10 slices and
arrange on individual plates. Spoon about 2 tablespoons of the sauce,
or to taste, over the duck and serve immediately.

Source: http://www.topica.com/lists/wildgame

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