Recipe - Duck Breast Au Poivre

4 Boneless half breast of duck
6 8 ounce each
One fourth cup Black peppercorns
Cracked
One fourth cup Dry red wine
One fourth cup Port wine
One half cup Chicken stock
Salt to taste
2 tablespoon Butter
Oatmeal Pilaf

Peel the skin off the duck meat and put it in a large skillet over moderate
heat to render some fat. Put the cracked pepper on a plate and press the
meat into the peppercorns to coat both sides. Cover with plastic and
refrigerate. When the duck skin has r endered about 3 or 5 T of fat, remove
the skin and discard it. In a saucepan, combine red wine, Port and brown
stock. Boil the mixture until it reduces in volume to about 3 T. Swirl in
the butter and keep sauce warm. Use the duck fat to saute the breasts over
high heat for 2 to 3 minutes on each side. Remove the duck from the pan
and let it stand two minutes. Meanwhile pour off the fat and deglaze the
pan with 2 to 3 T of Port. When this has reduced to 1 T, add it to the
sauce. Slice the breasts crossways about 1/3" thick. Cut at an angle to
make the slices wider. Serve the slices of duck breast over a ladleful of
the Oatmeal "Pilaf" and moisten them with a spoonful of sauce.

Recipe By : Wine Spectator

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip