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Trim excess fat from duck. With the point of a knife, score the skin side of the breasts with criss-cross incisions. Rub breasts with salt and pepper on both sides and set aside.
Heat a large skillet over medium temperature until hot. Place breasts, skin side down and cook for 5 to 8 minutes or until skin is golden and crisp. Add peppercorns and turn duck breasts over and sauté the flesh side for approximately 4 to 5 minutes. Cook until breasts are pink inside (medium rare). Discard all the fat from the skillet. Add brandy and light it with a match. When flames die, remove breasts from pan and cover with aluminum foil to keep warm. Add stock to the pan and scrape the bottom of the pan with a wooden spoon to release the cooked particles. Bring to a boil and cook until liquid is reduced by half. Remove from the heat and whisk in butter, in small quantities. Shift pan in and off heat if necessary (sauce must not boil at this stage) until sauce thickens slightly.
To serve, slice duck breasts diagonally and arrange on a serving platter. Spoon sauce over duck breasts.
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