Pekin Duck Breasts Cooked on a String

This variation of the famous bœuf à la ficelle (beef on a string) is made with boneless, skinless duck breasts. The duck breasts are suspended by string and are simply dropped into a boiling spicy broth and cooked until rare. They are served with a piquant sauce studded with capers and pickles. Note that this sauce is “short”—only about a tablespoon of sauce per portion—but it is full of flavor.