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Crispy Duck Breasts With Pear And Green Peppercorn Sauce

Nutrition per serving    (USDA % daily values)
CAL
639
FAT
1%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

1 1/2 pounds boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-pound ducks)

1 firm-ripe Bosc pear

3/4 cup apple juice

1/2 teaspoon cornstarch

2 tablespoons Calvados or Armagnac

1 tablespoon green peppercorns packed in brine, drained and crushed lightly

1 tablespoon duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube

1 teaspoon fresh thyme leaves or 1/4 teaspoon dried, crumbled

Garnish: fresh thyme sprigs

*available at many butcher shops and specialty foods shops

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