Duck With Honey-Peppercorn Sauce - cooking recipe

Ingredients

14 ounces duck breasts, with skin
2 tablespoons butter
1/2 cup onion, chopped
1 1/2 teaspoons gherkins, chopped
1 cup chicken stock
1 tablespoon honey
1 1/2 teaspoons pink peppercorns
1 1/2 teaspoons green peppercorns, in brine, drained

Preparation

Heat heavy large skillet over high heat.
Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes.
Turn duck over and cook to desired doneness, about 6 minutes for medium-rare.
Transfer to platter.
Tent with foil to keep warm.
Pour off drippings from skillet.
Melt 1 tablespoon butter in same skillet over medium-high heat.
Add onion and gherkins and saute until beginning to brown, about 5 minutes.
Add stock and honey and boil until syrupy, about 5 minutes.
Stir in all peppercorns and simmer 1 minute.
Remove from heat.
Add remaining 1 tablespoon butter and whisk until sauce is smooth.
Season to taste with salt and pepper.
Slice duck crosswise into 1/3-inch-thick slices.
Fan duck slices on plates.
Spoon peppercorn sauce over and serve.