Duck Breasts with Honey and Mustard
Source: New York Times 11/23/03
Ingredients
- 4 lbs. Magret Duck-Breast Halves, skin scored
- Salt
- Long Peppercorns (see note), coarsely grated
- 1½ Black-Olive Mustard or Dijon Mustard, see note
- 4 tablespoons Honey
Method
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Preheat the oven to 350°F. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
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Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.
Notes
Available from specialty stores or from Oliviers & Co. www.oliviers-co.com
Can serve on a nest of pasta and mushrooms underneath or just as they are.