SAUTEED DUCK BREAST WITH RED WINE, PEARS AND PEPPERCORN SAUCE
• 4 duck breast
• salt and pepper
• 2 cups red wine
• 2 tsp. black peppercorns (cracked)
• 2 tsp. shallots (minced)
• 1 bay leaf
• 2 cups duck or chicken stock
• 2 cups fresh pears (peeled, seeded, and medium diced)
• As needed cornstarch and water
Dry the duck breast of any moisture and score the skin with a knife.
Season with salt and pepper and sear the duck breasts in a medium-hot pan to render the fat (skin side down)
Once a golden brown color is achieved, turn the duck breasts over and lightly brown the flesh side.
Remove from the pan and finish in a 350 degree oven until desired doneness.
Remove the grease from the pan and add peppercorns, shallots, and bay leaf; and red wine, stir and reduce liquid by half.
Add stock and simmer for 20 minutes; add diced pears and simmer for 5 minutes.
Thicken sauce with cornstarch and water mixture.
Spoon sauce over finished duck breasts.
Courtesy of the Florida Department of Agriculture and Consumer Services
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