Because duck breasts are best sautéed rare to medium rare, they release little liquid with which to make a sauce. By braising duck thighs, however, you’ll have a rich and savory braising liquid that can be used to deglaze the pan used for sautéing the duck breasts. If you don’t have braising liquid, it’s also possible to make a duck stock with the duck carcass. (A good trick is to make duck stock with half the duck carcasses and then make a jus by roasting the remaining carcasses and deglazing the pan with the duck stock.)
The usual approach when making fruit sauces is to put the fruit in hot reduced demi-glace just long enough for the fruit to release liquid of its own. The fruit is then taken out of the sauce; the sauce reduced to compensate for the liquid released by the fruit and to concentrate its flavor; and the fruit returned to the sauce just before serving. Fruit sauces almost always benefit from a sweet-and-sour element provided by a gastrique or, if you’re in a hurry, just a little sugar and vinegar.
|pekin duck breasts or moulard duck breasts|
|duck stock or duck braising liquid|
|peaches, peeled, pitted, cut into wedges|
|glace de viande (optional)|
|gastrique (see Sweet-and-Sour Sauces: Gastrique; or to taste)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.