FROM THE KITCHEN
Pan Roasted Duck Breast with Blackberry,
Brandy & Green Peppercorn Sauce over Sweet Corn Grits
2 cups water
1 cup heavy whipping cream
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon Tabasco Sauce
2 ears sweet corn, kernels removed
1 1/2 cups stone-ground, white corn grits
In a medium sauce pot combine water, cream, butter, garlic, Tabasco and
corn. Bring to a boil and slowly pour in grits while stirring with a wooden
spoon. Reduce heat to low and cook for 30 minutes, stirring occasionally.
Season to taste with salt and pepper. Keep warm until ready to serve.
1 shallot, minced
1/4 cup red wine vinegar
1/4 cup sugar
1 cup fresh blackberries
2 cups chicken stock
4 (10-ounce) Muscovy duck breasts
Freshly ground black pepper
1 1/2 teaspoons green peppercorns in brine
1/2 cup brandy
- In sauce pot add shallot, vinegar, sugar, blackberries and chicken
stock. Bring to a boil, reduce heat and cook over medium-low heat for
10 minutes. Let cool slightly, purée in blender and strain through
fine-mesh strainer. Set aside until duck is ready.
- Score fat on duck breasts in a cross-hatch pattern without cutting
into the flesh. Season both sides with salt and pepper.
- Place duck breasts fat side down in a 12-inch skillet over medium
heat. Cook for 7-8 minutes. Using tongs, turn breasts over and cook
for 4 minutes on other side until medium-rare, or desired doneness.
Remove from pan and keep warm while sauce is finished.
- Drain fat from pan. Add peppercorns to pan. Away from the stove, add
the brandy to the pan. Return to heat and bring to a boil. Brandy will
ignite in pan. Cook until flames die out. Add blackberry sauce and cook
for 3-4 minutes, or until a sauce-like consistency is reached. Season
sauce with salt and pepper.
- Divide grits on 4 plates. Slice duck breast thin and arrange next
to grits. Pour sauce around plate and serve.