Pan Roasted Duck Breast with Blackberry, Brandy & Green Peppercorn Sauce over Sweet Corn Grits
- 2 cups water
- 1 cup heavy whipping cream
- 3 tablespoons unsalted butter
- 1 clove garlic, smashed
- 1 teaspoon Tabasco Sauce
- 2 ears sweet corn, kernels removed
- 1 1/2 cups stone-ground, white corn grits
In a medium sauce pot combine water, cream, butter, garlic, Tabasco and corn. Bring to a boil and slowly pour in grits while stirring with a wooden spoon. Reduce heat to low and cook for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Keep warm until ready to serve.
- 1 shallot, minced
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 cup fresh blackberries
- 2 cups chicken stock
- 4 (10-ounce) Muscovy duck breasts
- Kosher salt
- Freshly ground black pepper
- 1 1/2 teaspoons green peppercorns in brine
- 1/2 cup brandy
In sauce pot add shallot, vinegar, sugar, blackberries and chicken stock. Bring to a boil, reduce heat and cook over medium-low heat for 10 minutes. Let cool slightly, purée in blender and strain through fine-mesh strainer. Set aside until duck is ready.
- Score fat on duck breasts in a cross-hatch pattern without cutting into the flesh. Season both sides with salt and pepper.
- Place duck breasts fat side down in a 12-inch skillet over medium heat. Cook for 7-8 minutes. Using tongs, turn breasts over and cook for 4 minutes on other side until medium-rare, or desired doneness. Remove from pan and keep warm while sauce is finished.
- Drain fat from pan. Add peppercorns to pan. Away from the stove, add the brandy to the pan. Return to heat and bring to a boil. Brandy will ignite in pan. Cook until flames die out. Add blackberry sauce and cook for 3-4 minutes, or until a sauce-like consistency is reached. Season sauce with salt and pepper.
- Divide grits on 4 plates. Slice duck breast thin and arrange next to grits. Pour sauce around plate and serve.