Crisp Duck Breast With Pink Peppercorn Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
592
FAT
81%
CHOL
130%
SOD
16%

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Ingredients for 4 servings

2 whole boneless duck breasts with skin such as Long Island (also known as Pekin; each about 1 1/2 pounds)

a 6 1/2-ounce container duck-and-veal demiglace

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

1/2 teaspoon coarsely crushed peppercorns (preferably pink)

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