Crispy Duck Breasts with Pear and Green Peppercorn Sauce
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Ingredients
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1 12 lbs
boneless duck breast
(*, 4 boneless breast halves, cut from two 5 1/2- to 6-pound ducks)
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1
bosc pear
(firm-ripe)
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34 cup
apple juice
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12 tsp
cornstarch
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2 tbsps
calvados
(or Armagnac)
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1 tbsp
green peppercorns
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1
brine
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12
extra
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1 tbsp
duck
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1 tsp
fresh thyme leaves
(or 1/4 teaspoon dried, crumbled)
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fresh thyme
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garnish
Preparation
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