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Sauteed Duck Breast
with Red Wine, Pears and Peppercorn Sauce
Picnic with Florida Wines

4 duck breast
2 cups red wine
2 tsp. black peppercorns (cracked)
2 tsp. shallots (minced)
1 bay leaf

2 cups duck or chicken stock
2 cups fresh pears (peeled, seeded, and medium diced)
As needed cornstarch and water

Dry the duck breast of any moisture and score the skin with a knife. Season with salt and pepper and sear the duck breasts in a medium-hot pan to render the fat (skin side down). Once a golden brown color is achieved, turn the duck breasts over and lightly brown the flesh side. Remove from the pan and finish in a 350 degree oven until desired doneness. Remove the grease from the pan and add peppercorns, shallots, and bay leaf; add red wine, stir and reduce liquid by half. Add stock and simmer for 20 minutes; add diced pears and simmer for 5 minutes. Thicken sauce with cornstarch and water mixture. Spoon sauce over finished duck breasts.