Рецепт Duck Breasts In Pink Peppercorn Sauce
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Ингредиенты
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Инструкции
- In a saucepan, bring the beef broth to a boil; reduce heat slightly and cook to reduce by half. Season the breasts with salt and pepper. Heat 2 Tbsp. butter in a large skillet and saute/fry 3 of the breasts, browning on both sides. Remove and add in 2 more Tbsp. butter; repeat with remaining breasts. Add in celery and onions to pan. Saute/fry till golden brown. Add in Madeira and stir to deglaze the pan. Stir in the reduced broth and simmer till syrupy.
- In another pan, bring the red wine to a simmer with the black peppercorns and sugar. Add in the pears and poach till tender, but hard. Remove the pears and simmer the wine till it is reduced to 1 c.. Add in 1/2 Tbsp. pink peppercorns and strain the duck stock into the poaching liquid. Add in the pear brandy. Cut up the remaining 16 Tbsp. (1 c.) butter and whisk into the sauce, a Tbsp. at a time. Strain the sauce and keep hot.
- To serve, place a pear on each plate. Slice each duck breast and fan out onto the plate. Spoon sauce over the duck and sprinkle with remaining peppercorns.