Breast of Duck with Green Peppercorn Sauce ►
Sauteed duck breasts are served medium-rare with a complex sauce which includes duck fat and stock, red wine, and green peppercorns. Mushroom ragout is used as a garnish.
Ingredients
- Duck and Duck Stauce
- Ducks - 2, 5 to 6 pounds each
- Duck Fat - 3/4 cup rendered (from ducks, above)
- Celery - 2 stalks, chopped
- Garlic Clove - 1
- Parsley - 3 to 4 sprigs
- Spanish Onions - 2, chopped
- Black Pepper - 1 teaspoon, coarsely ground
- Bay Leaves - 2
- Thyme - 1 teaspoon
- Green Peppercorns - 1-1/2 teaspoons
- Red Wine - 2 cups
- Duck Stock - 4 cups (alt. veal stock)
- Baby Carrots - 8, with tops, peeled
- Salt and freshly ground pepper to taste
- Mushroom Garnish
- Shallots - 2, chopped
- Unsalted Butter - 4 teaspoons, melted
- Wild Mushrooms - 1-1/2 cups mixed, cleaned and sliced
- Salt and freshly ground pepper to taste
- Parsley - 1 teaspoon, chopped
Instructions
To prepare the duck and sauce: Remove the breasts and trim the skin and fat. Remove the legs and save for another dish. Chop and reserve the carcass and wings. Render and reserve the fat.
Put 1/2 cup of the rendered duck fat into a large saucepan. Add the carrots, celery, garlic, parsley, and onions, and saute until lightly browned. Add the reserved duck bones, black pepper, bay leaves, thyme, and 1 teaspoon of the green peppercorns. Cook until the bones are well browned. Add the red wine and all but 1/2 cup of the duck or veal stock. Bring to a boil and simmer 1 hour. Strain the sauce. Add the remaining 1/2 teaspoon green peppercorns and simmer 5 to 10 minutes to desired consistency. Set aside; keep warm.
In a saute pan, heat the remaining duck fat. Season the duck breasts with salt and pepper and place in the hot fat. Saute, turning occasionally. Add the baby carrots. When the duck is medium rare, remove from the pan and reserve in a warm place. With the carrots still in the pan, drain off excess grease. Add 4 ounces of veal or duck stock and simmer for a few minutes to form a glaze. Remove from heat and reserve.
To prepare the mushrooms: Briefly saute the shallots in half of the melted butter. Add the sliced mushrooms and season with salt and pepper. Midway through cooking, add the remaining butter. When the mushrooms are finished, toss with the parsley. Remove from heat.
To serve: Slice the breasts and arrange slices on each serving plate. Garnish with baby carrots and the mushrooms. Spoon sauce around the plate.
