Duck Breast With Rasberry Sauce
Los Angels Times 6/17/98
boneless duck breasts, about 2-1/2 pounds
Freshly ground black pepper
1/4 cup raspberry vinegar
1 cup chicken broth
2 tablespoons seedless raspberry jam
1 teaspoon green peppercorns
2 tablespoons butter
1. Cut each duck breast in half lengthwise. Score skin on each half crosswise l/4 inch deep and about I inch apart with sharp knife. Season generously with salt and pepper.
2. Heat large cast-iron skillet over medium-high heat until drop of water dances in pan. Cook duck breasts skin side down until browned and crisp, 3 to 4 minutes. Turn and cook 2 to 3 minutes. Turn skin side down again and bake at 425 degrees, 5 to 6 minutes, turning once. Remove skillet from oven and place breasts on warm platter. Cover loosely with foil to keep warm.
3. Pour excess fat from pan. Add vinegar and deglaze pan, scraping up any brown bits. Cook over medium heat until vinegar is reduced by half, I to 2 minutes. Add broth and cook until liquid is reduced by half, 5 to 6 minutes. Add jam, peppercorns and butter and swirl pan to incorporate into sauce. Stir in any juice that has accumulated on platter with duck.
4. Cut duck at 45-degree angle into l/2-inch-thick slices. Arrange on platter. Spoon sauce over. Makes 4 generous servings.