Ingredients:
Peel the skin off the duck meat and put it in a
large skillet over moderate heat to render some fat. Meanwhile, put the cracked
pepper on a plate and press the duck breast into the peppercorns to coat both
sides. Cover with plastic and refrigerate. When the duck skin has rendered about
3 to 5 tablespoons of fat, remove the skin and discard it. Set aside the duck
fat. In a saucepan, combine red wine, 1/4 cup port and chicken stock. Boil the
mixture until it reduces in volume to about 3 tablespoons. Swirl in the butter
and keep sauce warm.
Use the duck fat to sauté the breasts over high heat for 2 to 3 minutes on each
side. Remove the duck from the pan and let it stand two minutes. Meanwhile pour
off the fat and deglaze the pan with 2 to 3 tablespoons of port. When this has
reduced to 1 tablespoon, add it to the sauce. Slice the breasts crossways at an
angle, about 1/3 inch thick. Serve the slices of duck breast over rice pilaf and
drizzle with a spoonful of sauce.
