Breast Of Duckling With Green Peppercorns Recipe
Hey, its weekend! It's time for some Breast Of Duckling With Green Peppercorns once more! The marriage of the irresistible flavors of Poultry with other ingredients is the secret to this Breast Of Duckling With Green Peppercorns. This Breast Of Duckling With Green Peppercorns is so tasty that I cannot resist serving it as a Main Dish often. Add this Breast Of Duckling With Green Peppercorns to your list of choicest foods and make it whenever you want to.
Ingredients
1 5-pound fresh or frozen (thawed) duckling
Butter or margarine
1 small green onion, minced
2 tablespoons dry white wine
2 tablespoons water
1 teaspoon green peppercorns
1/2 14-ounce jar spiced apples for garnish
Directions
1. Remove giblets and neck from duckling; set aside. Rinse duckling with running cold water; pat dry with paper towels. To remove breasts from duckling, first place duckling, breast side up, on work surface. With sharp knife, working with one side of duckling at a time, insert tip of knife between meat and breastbone, and cut and scrape meat away from bone and rib cage, gently pulling meat back in one piece as you cut. Repeat with other side. Remove and discard skin and any fat on breasts (reserve remaining duckling, giblets, and neck for use in soup another day).
2. In 7- to 8-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine cook breasts until underside is browned, about 4 minutes; turn and cook 3 minutes longer for medium-rare or until of desired doneness. Remove duckling breasts to warm platter.
3. Reduce heat to medium-low. To drippings in skillet, add green onion and 1 tablespoon butter or margarine; cook until onion is tender. Add wine, water, and green peppercorns, stirring to loosen brown bits on bottom of skillet. Drain any juice from duckling in platter into skillet. Remove skillet from heat; stir in 1 tablespoon butter or margarine until melted.
4. To serve, slice duckling breasts into thin slices. Pour sauce over breasts. Garnish platter with spiced apples.
2. In 7- to 8-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine cook breasts until underside is browned, about 4 minutes; turn and cook 3 minutes longer for medium-rare or until of desired doneness. Remove duckling breasts to warm platter.
3. Reduce heat to medium-low. To drippings in skillet, add green onion and 1 tablespoon butter or margarine; cook until onion is tender. Add wine, water, and green peppercorns, stirring to loosen brown bits on bottom of skillet. Drain any juice from duckling in platter into skillet. Remove skillet from heat; stir in 1 tablespoon butter or margarine until melted.
4. To serve, slice duckling breasts into thin slices. Pour sauce over breasts. Garnish platter with spiced apples.
