Duck breasts are one of my favorite things to make for a quick and elegant dinner. Originally created for Episode 308, Season 3, of Sara’s Weeknight Meals, this “cook once, eat twice” recipe gives you a head start on the next night’s entree, Peking Duck Wraps.
Recommended side dishes: coucous and butter braised baby carrots
Makes 4 servings
Add the shallots to one of the skillets and cook over medium heat, stirring, until the shallots are golden, 2 to 3 minutes. Deglaze the second skillet with the chicken broth, scraping up the brown bits and take the pan off the heat. Add the wine to the shallots and simmer until reduced by half. Add the chicken broth and the coarsely crushed black pepper and simmer until reduced slightly. Whisk the cornstarch mixture to make sure the cornstarch is dissolved and whisk it into the chicken broth mixture. Simmer, whisking for 1 minute. Add the juices from the resting duck, the mustard and salt to taste. Add the butter and swirl the pan until the butter is just dissolved.
Slice 3 ½ of the breasts thin and divide them among 4 plates, top each portion with one fourth of the sauce. (reserve the remaining 2 ½ breasts for the Peking Duck Wraps).
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