Duck Breast Au Poivre

4 Boneless half breast of duck - 6 - 8 oz each
1/4 c Black peppercorns -- cracked
1/4 c Dry red wine
1/4 c Port wine
1/2 c Chicken stock
Salt -- to taste
2 tb Butter
Oatmeal Pilaf

Peel the skin off the duck meat and put it in a large skillet over moderate heat to render some fat. Put the cracked pepper on a plate and press the meat into the peppercorns to coat both sides. Cover with plastic and refrigerate. When the duck skin has r endered about 3 or 5 T of fat, remove the skin and discard it. In a saucepan, combine red wine, Port and brown stock. Boil the mixture until it reduces in volume to about 3 T. Swirl in the butter and keep sauce warm. Use the duck fat to saute the breasts over high heat for 2 to 3 minutes on each side. Remove the duck from the pan and let it stand two minutes. Meanwhile pour off the fat and deglaze the pan with 2 to 3 T of Port. When this has reduced to 1 T, add it to the sauce. Slice the breasts crossways about 1/3" thick. Cut at an angle to make the slices wider. Serve the slices of duck breast over a ladleful of the Oatmeal "Pilaf" and moisten them with a spoonful of sauce.

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