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Peppered Duck Breast with Red Wine Sauce
Ingredients
  • 3 Muscovy duck breasts (about 1 pound each)
  • Salt
  • 1 tablespoon freshly crushed black peppercorns
  • 4 garlic cloves, sliced
  • Fresh thyme sprigs
  • 2 tablespoons unsalted butter
  • 1 large shallot, sliced
  • 1 tablespoon tomato paste
  • 2 cups unsalted chicken broth
  • ¼ cup plus 2 tablespoons medium-bodied red wine
  • 1 tablespoon Cognac or brandy
  • 2 teaspoons potato starch
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