Recipe - Magrets De Canard Aux Bouchiers De Geneveve (Duck In Pepper

1 lg (or 2 small) half breasts of
duck per person, trimmed of
excess skin and fat, with
the skin pierced in many
places
Peppercorns (pink or green)
Mustard
Raspberry, sherry or
balsamic vinegar; One half to
Three fourths cup for 2 4 persons
Heavy cream (try coffee rich
or something Pareve)

MAGRETS de CANARD aux BOUCHIERS de GENEVEVE' (duck in peppercorn sauce)

source: contributor: anderson@sapir.cog.jhu.edu (Stephen R. Anderson)

Soak peppercorns in vinegar for 30 minutes; mix nustard with cream
proportions about 1 Tbsp. mustard per One half cup cream (a bit less mustard if
you're using pink peppercorns, as their flavour is rather more delicate).

Heat a saute' pan large enough to hold the duck breasts in one layer, over
medhigh heat. Put in the duck, skin side down. Cook for about 10 minutes
on heat as high as possible without burning.

Pour off excess fat (save this! it's a crucial ingredient for frying
potatoes and many other things), turn duck to flesh side for about 10
minutes more. Duck should be springy to the touch, pink but neither raw nor
overdone.

Remove duck to warm oven to wait while you make the sauce. Again pour off
any excess fat. Add the vinegar and peppercorns to deglaze the pan. Cook
briefly to reduce. Add the cream and mustard, whisk and reduce briefly.
Correct seasonings.

Slice the duck across the grain; return it and the juices that have
accumulated in the plate to the sauce. Heat briefly and serve immediately
~ perhaps with plain pasta (something to put the sauce on) a salad, and a
potent red.

Posted to JEWISHFOOD digest V97 #030 by alotzkar@direct.ca (Al) on Jan 24,
1997.