Duck Breasts with Whiskey-Peppercorn Sauce


1 Tablespoon butter 

3 Tablespoons finely chopped shallots or onion 

1 ½ cups ready-to-serve beef broth 

½ cup dry white wine 

¼ cup plus 1 Tablespoon sour-mash whiskey, divided 

2-3 teaspoons coarsely ground pepper 

¼ cup heavy whipping cream 

¼ teaspoon coarse salt 

2 (6-8oz each) boneless skinless puddle duck breasts-split in half 

2 Tablespoons butter 

In 2-quart saucepan, melt 1 Tablespoon butter over medium heat. Add shallots. Cook for 2-3 minutes or

until golden brown stirring frequently. Stir in broth, wine, ¼ cup whiskey and the pepper. Bring to a boil 

over medium-high heat. Boil for 10-15 minutes or until reduced by half, stirring occasionally. Stir in

cream. Continue boiling for 8-10 minutes or until sauce reduces to 1 cup, stirring frequently. Stir in

remaining 1 Tablespoon whiskey and ¼ teaspoon salt. Set aside and keep warm.

Sprinkle coarse salt evenly in bottom of 10 inch nonstick skillet. Heat skillet over medium-high heat. Add 

duck breasts. Cook for 2-3 minutes or until browned turning breasts over once. Reduce heat to mediumlow. Add 2 Tablespoons butter to skillet. Cook for 4-5 minutes or until meat is desired doneness. Spoon 

sauce over or around duck breasts on serving plates. 

4 Servings

Tags: duck

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