With a sharp knife, remove most of the fat from the duck so to only leave a thin layer. Coat thoroughly with the pepper. Season with salt. Place in a sealable plastic bag with the Amarula. Close and refrigerate for about 30 minutes.
In a skillet, gently brown the duck breast, fat side down, for about 15 minutes or until the fat is golden brown and crisp. Return the duck breasts and cook until the desired doneness. Let stand about 10 minutes. Keep the marinade for the sauce.
Meanwhile, soften the shallot and garlic in the butter. Add the flour and cook, stirring, until golden brown. Add the broth, vanilla bean, and seeds and bring to a boil, stirring with a whisk. Reduce by half. Add the marinade and adjust the seasoning. Thinly slice the duck breasts and drizzle with the sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.