Crispy Duck Breast In Pink Peppercorn Sauce Recipe

Halve duck breasts and trim excess fat. Pat duck dry. Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp. Season duck with Steenbergs sea salt.

Heat a large heavy frying pan over high heat until very hot. Put duck, skin sides down, in skillet and immediately reduce heat to moderately low. Cook duck 20 minutes, or until skin is a mahogany colour and most of fat is rendered. Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and let stand 5 minutes.

While duck is standing, in a small saucepan boil reduced to about 150ml and add vinegar, sugar, and peppercorns. Remove pan from heat and keep sauce warm, covered. Diagonally cut duck breast halves and serve with sauce.