Duck with Peppercorns

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 45 mins

1 x 3lb - duckling (oven ready or fresh)

- salt and pepper

2 teaspoons - butter

2 - shallots

3 fl oz - dry white wine

2 tablespoons - brandy

1 teaspoon - black peppercorns

7 fl oz - double cream (heavy cream)

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.