Crispy Duck Breasts with Pear and Green Peppercorn Sauce
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | lb | Boneless duck breast (4 boneless breast halves, cut from two 5 1/2- to 6-pound duck |
| 1 | Firm-ripe Bosc pear | |
| 3/4 | c | Apple juice |
| 1/2 | ts | Cornstarch |
| 2 | tb | Calvados or Armagnac |
| 1 | tb | Green peppercorns packed in brine, drained and crushed lightly |
| 1 | tb | Duck or veal demiglace -or- |
| 1/2 | Extra-large vegetarian vegetable bouillon cube | |
| 1 | ts | Fresh thyme leaves -or- |
| 1/4 | ts | Dried, crumbled thyme |
| GARNISH | ||
| Fresh thyme sprigs |
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