Duck with Wine Caramel Berry Peppercorn Reduction

Duck is a favorite of mine. Yes, I know I've had them as pets but aside from that, it's one of my favorite things to cook. It was quite intimidating because it's not something anyone in my family cooked while I was growing up. A few years ago I decided to try it. I was successful. Honestly this was on the list of favorite things I made with my father, so that's why I decided to make it this Christmas Eve.

The first time I ever tasted duck was on a pizza at Spago courtesy of Mr. Wolfgang Puck himself. It changed my life. I didn't realize the impact at the time, but he definitely triggered something in my palate that later made me more adventurous in my culinary adventures. Who can say no to Wolfgang???

Christmas Duck
Serves two (or me for two days being alone during the holidays)

1 fresh duck breast
Good salt and pepper TT

For the reduction:
2T sugar
1T pink peppercorns
1/2 small onion diced
2T apple cider vinegar
1 glass of good red wine
3/4 cup mixed berries
Pinch of cumin (if desired)
1 1/2tsp cornstarch (made into a slurry, if desired to thicken the sauce)

This recipe requires a bit of culinary knowledge and attention to the heat on your pans but it's fairly basic beyond the terms so don't be scared to try it. I get my duck from The Fresh Market. It is consistently good quality. Ask your butcher to source it for you.

Preheat your oven to 400 degrees F.
Score the fat side of the duck breast and season both sides with salt and pepper. Place in a stainless steel pan that has a steel handle as well, so you can put the whole thing in the oven. On the stovetop, render the duck fat with the fat side down over medium low heat. This should take up to ten minutes, slow and low until the fat is crispy and golden and the pan has a nice layer of duck fat. Then flip the breast over and cook for an additional minute.

Drain the fat from the pan into a heat safe bowl and place the duck breast and pan into the oven for 8-12 minutes depending on how you like your duck cooked. Each minute is about one temp higher from medium rare to well done. Remove the pan and allow the duck to rest on a cutting board for a few minutes before slicing.

While the duck fat is rendering, start the reduction. Make a dry caramel with the sugar. See pics for details. Then add in the vinegar while stirring. Slowly add in the wine while stirring. Then add the peppercorns and onion and reduce by half to 2/3rd's. Strain out the onions and peppercorns. Add in the berries and allow to cook for a few minutes. Add in the cumin and adjust the seasoning to taste. You can thicken the sauce with a slurry if it is too thin. Allow to come back to a boil and then cool for a bit before serving.

I would always sauté some haricot verts in a bit of duck fat as the accompaniment for this recipe. It's one of my favorite indulgent meals, but I don't wait for a holiday to make it. It's too good for that!