1. Preheat oven to 450°F.
2. Rub crushed peppercorns evenly over both sides of duck breasts. Season with salt. Brush oil evenly over a medium cast-iron or other ovenproof skillet. Heat the pan over medium-high. Add the duck and cook until browned on the bottom, 2 to 2 1/2 minutes. Turn duck over and transfer skillet to oven. Roast until duck reaches desired doneness: 6 minutes for medium, 10 minutes to cook through. Transfer duck to a cutting board and let rest for 5 minutes. Add any juices accumulated on the cutting board to the Port & Dried Cherry Sauce.
3. Carve duck on the diagonal into thin slices. Fan on warm plates and spoon sauce over and around duck. Serve immediately.
Crush peppercorns with the bottom of a small heavy saucepan.
Related Recipe: Port & Dried Cherry Sauce
calories 354 carbohydrates 46 fat 14 saturated fat 3 mono unsaturated fat 6 protein 33 cholesterol 100 fiber 3 potassium 659
This recipe has been added to the following public cookbooks:
Flo's Cookbook
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