2 6- to 7-ounce boneless duck breasts with skin
2 tablespoons (1/4 stick) butter
1/2 cup chopped onion
1 1/2 tablespoons chopped sweet gherkin pickles
1 cup chicken stock or canned low-salt chicken broth
1 tablespoon honey
1 1/2 teaspoons pink peppercorns
1 1/2 teaspoons drained green peppercorns in brine

Heat heavy large skillet over high heat. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare. Transfer to platter. Tent with foil to keep warm.

Pour off drippings from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute. Remove from heat. Add remaining 1 tablespoon butter and whisk until sauce is smooth. Season to taste with salt and pepper. Slice duck crosswise into 1/3-inch-thick slices. Fan duck slices on plates. Spoon peppercorn sauce over and serve.

Serves 2.

B-man :wink: