Crispy Duck Breasts With Pear & Green Peppercorn Sauce

Step 1: Trim excess fat from duck breasts.

Step 2: Heat a 12-inch heavy skillet over high heat until very hot.

Step 3: Pat breasts dry and season with salt.

Step 4: Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off).

Step 5: Turn breasts and cook about 2 minutes for medium-rare or to desired doneness.

Step 6: Transfer breasts to a plate and keep warm, covered loosely.

Step 7: While duck breasts are cooking, peel pear and cut into 1/4-inch dice.

Step 8: Pour off all but about 1 tablespoon fat from skillet and saute pear until lightly browned, about 1 minute.

Step 9: In a measuring cup stir together apple juice and cornstarch.

Step 10: To pear add Calvados or Armagnac.

Step 11: Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.

Step 12: Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.