French Cuisine
Ingredients:
- 2 Magret duck breasts.
- 1 can low sodium
chicken broth.
- 1 tbsp oyster sauce.
- 3 shallots, chopped.
- 2 tbsp butter.
- 1 tbsp peppercorns.
- 1 tsp salt.
- ¼ tsp pepper.
Directions:
- Score the duck breasts
in both directions on the fatty side and season with salt and pepper.
- Place in skillet over
medium heat until the fat renders and skin is crispy.
- Pour out the fat, flip
the duck breast over, and cook for another 6 minutes for rare.
- Let it rest on a plate,
cover with foil.
- In the same skillet,
add chopped shallots and peppercorns, scrape the bottom of the pan.
- Pour in chicken broth,
and let it reduce to about half, then add oyster sauce.
- Add salt and pepper.
- Add the butter, slice
the breasts and pour the sauce on top and serve.