45 mins
Ingredients for Duck with Peppercorns
Currently displaying quantities in US Imperial Measurements
How to Cook Duck with Peppercorns
- Prick the skin of the duckling several times with a fork and season liberally with salt and freshly-ground pepper. Place a rack in a shallow roasting pan and roast until browned and crisp (about 1 hour) in a preheated moderately hot oven at Mk 6 - 400ºF - 200ºC . (The duck should register about 145 degrees when a thermometer is inserted into the thigh meat.) Remove the roasting pan after 30 minutes, drain off the fat, and again prick the skin.
- Meanwhile, peel and chop the shallots and roughly crush the peppercorns inside a piece of cloth or between several layers of soft kitchen paper, using a heavy weight such as a rolling pin (of a copy of War and Peace"!). Melt the butter in a pan, add the shallots and cook gently until they become transparent. Stir in the wine and brandy, bring to the boil and continue boiling for five minutes.
- Remove the duckling from the oven and cut into serving portions. Arrange these on a warmed serving dish and keep warm.
- Add the crushed peppercorns and cream to the pan of sauce and season with more salt if required. Cook for 3-5 minutes until thickened (do NOT allow to boil). Spoon the finished sauce over the duckling and serve immediately.
GRAHAM'S HOT TIP:
If you buy a whole, fresh duckling from the butcher, you can recognise a tender bird by its beak, which should be flexible.
Reviews of Duck with Peppercorns
March 07 2015 I made this last night for dinner and the result was great. I particularly like the tang of the peppercorns with the juicy duck meat. I used a thermometer rather than timing the cooking and it was in the oven a bit less than the recipe said, but the meat was just perfect (nicely pink). I'll be doing this again soon! steveS (4 reviews) |
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