CRISPY DUCK BREASTS W/ PEAR AND GREEN PEPPERCORN S

[April B.]

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CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE


1 1/2 pounds boneless duck breast* (4 boneless breast halves, cut
from two 5 1/2- to 6-pound ducks)
1 firm-ripe Bosc pear
3/4 cup apple juice
1/2 teaspoon cornstarch
2 tablespoons Calvados or Armagnac
1 tablespoon green peppercorns packed in brine, drained and
crushed lightly
1 tablespoon duck or veal demiglace* or 1/2 extra-large
vegetarian vegetable bouillon cube
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried, crumbled


Garnish: fresh thyme sprigs


*available at many butcher shops and specialty foods shops

Trim excess fat from duck breasts. Heat a 12-inch heavy skillet
over high heat until very hot. Pat breasts dry and season with
salt. Put breasts, skin sides down, in skillet

and reduce heat to moderate. Cook breasts 20 minutes, or until
skin is crisp and mahogany-colored, removing fat from skillet as
it is rendered with a metal bulb baster (or

very carefully pouring it off). Turn breasts and cook about 2
minutes for medium-rare or to desired doneness. Transfer breasts
to a plate and keep warm, covered loosely.

While duck breasts are cooking, peel pear and cut into 1/4-inch
dice. Pour off all but about 1 tablespoon fat from skillet and
sauté pear until lightly browned, about 1 minute.

In a measuring cup stir together apple juice and cornstarch. To
pear add Calvados or Armagnac. Stir in cornstarch mixture,
peppercorns, demiglace or bouillon cube, and

thyme and simmer, stirring, 2 minutes, or until slightly
thickened.

Serve duck breasts, sliced, with sauce spooned over them and
garnish with thyme sprigs.

Serves 4.