Title: Seared And Roasted Duck Breasts With Green Peppercorn Sau
Categories: Poultry French
Yield: 4 Servings

		For the duck breasts
4		Duck breasts, about 8 ounces
		Each
		Kosher salt and freshly
		Ground black pepper
		For the green peppercorn
		Sauce
1/4	c	Port
1/4	c	Red wine
1	tb	Green peppercorns
1	c	Veal stock [recipe below]
1	ts	Butter
		Kosher salt and freshly
		Ground black pepper
		Veal Stock
8	lb	Veal bones
2	md	Onions, cut into medium
		Dice
4	md	Carrots, cut into medium
		Dice
4		Stalks celery, cut into
	md	Dice
1		Head garlic, halved
		Crosswise
1/2	c	Tomato paste
1		Bay leaf
1	ts	Black peppercorns

Preheat the oven to 400 degrees F. With a sharp knife, cut the flesh side of the duck breasts in a shallow crosshatch pattern. Season with salt and pepper.

Place a large skillet over medium-high heat until the pan begins to smoke and sear the duck, fat-side down, 2 minutes. Pour off the grease and place the pan in the oven until the duck is medium-rare, 10 to 12 minutes. Turn and cook the other side 1 minute. Remove from the pan and pour off the grease. The duck breasts will retain their heat while you prepare the sauce.

For the green peppercorn sauce

Place the pan the duck was roasted in over high heat and add the port and wine to the duck juices (be careful - they may ignite). Add the peppercorns and any juices that have accumulated around the cooked duck breasts and scrape the bottom of the pan, bringing up the browned bits and incorporating them into the juices. Boil for 2 minutes, then add the veal stock and boil gently 5 to 6 minutes. Swirl in the butter and season with salt and pepper.

To serve

Cut each duck breast on the bias into 8 to 10 slices and arrange on individual plates. Spoon about 2 tablespoons of the sauce, or to taste, over the duck and serve immediately.

Veal Stock

Preheat the oven to 450 degrees F.

Arrange the bones in 1 layer in a large roasting pan or 2 smaller pans and roast 45 minutes. Add the remaining ingredients and roast, turning every 10 minutes or so, until the bones and vegetables are golden brown, another 30 to 45 minutes.

With a large spoon or tongs, transfer the bones and vegetables to a stockpot. Pour off any fat from the roasting pan, add 2 to 3 cups water to the pan, and scrape up browned particles from the bottom.

Pour the liquid into the stockpot over the bones and vegetables and add water as needed to cover them by 3 inches. Bring to a boil over high heat; then reduce the heat to medium and simmer 4 to 5 hours, skimming frequently. When done, the stock will have full flavor and color.

Strain through a fine sieve into a large pot and reduce over high heat until 2 quarts remain. Cool to room temperature, then refrigerate until the fat solidifies, and lif it off the soup. Refrigerate up to 1 week. After 3 days, bring to a boil. Then boil, skim, and cool every 2 days; or freeze.

from French Food American Accent by Debra Ponzek and Joan Schwartz. From: Jack And Kay Hartman

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