Peppered Duck Breast With Red Wine Sauce

Ingredients

Peppered Duck Breast With Red Wine Sauce

• 3 Muscovy duck breasts (about 1 pound each)
• Salt
• 1 tablespoon freshly crushed black peppercorns
• 4 garlic cloves, sliced
• Fresh thyme sprigs
• 2 tablespoons unsalted butter
• 1 large shallot, sliced
• 1 tablespoon tomato paste
• 2 cups unsalted chicken broth
• ¼ cup plus 2 tablespoons medium-bodied red wine
• 1 tablespoon Cognac or brandy
• 2 teaspoons potato starch

Directions

Peppered Duck Breast With Red Wine Sauce

1. Preheat the oven to 400 degrees.
2. Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce.
3. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat.
4. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat.
5. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over.
6. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
7. Heat 1 tablespoon unsalted butter in a saucepan over medium heat.
8. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes.
9. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
10. Add the broth and ¼ cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1¼ cups, about 10 minutes.
11. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more.
12. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter.
13. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
14. Remove and discard the garlic and thyme sprigs from the breasts.
15. In a cold heavy skillet, lay in the duck breasts, skin-side down, and let them come to a sizzle.
16. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly.
17. With tongs, turn the breasts over and let them brown.
18. Transfer to the oven on a wire rack in a rimmed baking sheet until they reach an internal temperature of 130 degrees.
19. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.