 Chef John Schumacher The Game Gourmet; Internationally known Executive Chef |
Ingredients:
4 duck breasts (you can also use geese)
3 tbsp. green peppercorns
3 tsp. black peppercorns
1/2 tsp. coarse salt
1 tbsp. olive oil
1 tsp. chopped parsley
SAUCE:
2 tbsp. balsamic vinegar
2 tbsp. brandy
1/4 cup beef stock
Debone the duck. Remove skin, silver skin and sinews. Place breast on a cutting board. In between two plastic bags with a broad meat mallet flatten meat to 1/2 inch cutlets. Remove and set aside. Place green and black peppercorns in plastic bag and gently crack with a mallet. Combine peppercorns and salt and press into cutlets on both sides.
In a heavy skillet, heat oil to smoke hot. Add cutlets and brown 1 minute. Turn and brown 1 1/2 minutes on other side. Remove to a covered dish to keep hot until service.
Splash skillet with vinegar and brandy. Bring to a vigorous boil. Add beef stock. Cook 4 minutes and serve as sauce with cooked duck breasts. Top with chopped parsley. I serve boiled potatoes and a green vegetable with this recipe.