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Ingredients

• 2 boned and skinned Pekin duck breasts, plus the wings of the 2 ducks, trimmed of excess fat and chopped into 1-inch pieces
• Coarse kosher or pickling salt
• 3 cups unsalted chicken stock (storebought or homemade—page 405) or duck stock (storebought or homemade—page 407)
• 1 tablespoon coarsely cracked black peppercorns
• 3 tablespoons unsalted butter
• 1½ tablespoons minced shallots
• 1 tablespoon plus 1 teaspoon tiny nonpareil capers, drained but not rinsed
• 1 tablespoon plus 1 teaspoon minced French cornichons
• 1 tablespoon plus 1 teaspoon finely diced fresh tomato
• 3 tablespoons red wine vinegar
• 1 tablespoon dry white wine
• 1 teaspoon Dijon mustard

Description

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

Chow