CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE Recipe

Ingredients

• 1-1/2 pounds boneless duck breast
• 1 firm-ripe Bosc pear
• 3/4 cup apple juice
• 1/2 teaspoon cornstarch
• 2 tablespoons Calvados or Armagnac
• 1 tablespoon green peppercorns packed in brine, drained and crushed lightly
• 1 tablespoon duck or veal demiglace or 1/2 extra-large vegetarian vegetable bouillon cube
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried, crumbled
• Garnish: fresh thyme sprigs