Ingredients
- 4 magret duck-breast halves (about 1 pound each), skin scored
- Salt
- Long peppercorns (see note), coarsely grated, or coarsely ground black pepper
- 1 ½ tablespoons black-olive mustard (see note) or Dijon mustard
- 4 tablespoons honey
8 servings
Preparation
- Preheat the oven to 350 degrees. 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.
- 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.
- Available from specialty stores or from Oliviers & Company, (877) 828-6620; www.oliviers-co.com.
30 minutes
Dining and Cooking