For this great duck dish, a takeoff on steak au poivre, I’ve employed a low-temperature cooking method commonly used by professional chefs but rarely presented in recipes intended for home cooks. Large Peking duck breasts are seared quickly on both sides in a skillet and then transferred to a preheated earthenware serving dish and roasted in a low oven for about twenty minutes until perfectly cooked and incredibly tender. This is a perfect example of the superiority of clay over meta