Duck Breast in Green Pepper Sauce

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Ready In: 45 mins

Ingredients

2 - large duck breasts (about 1lb - 450g each)

  - salt and pepper

FOR THE SAUCE

1 tablespoon - green peppercorns, drained

½ cup - brandy

10 fl oz - lamb or beef stock

4 tablespoons - thick cream or crême fraîche

  - salt and pepper

Directions

  1. First of all, make the sauce since it takes longer and can always be reheated before serving. Drain the peppercorns if they are in brine and place in a saucepan over a low heat. Add the brandy, increase the temperature, and boil gently for 1 to 2 minutes. Add the stock and allow the liquid to reduce at a rolling boil (anything between 5 minutes and 10 minutes).
  2. Remove the pan from the heat then, when the liquid is no longer boiling, stir in the cream and continue to reduce until it coats the back of the spoon. Again, this can take anywhere between 5 minutes and 10 minutes. Check the seasoning and add salt and freshly-ground black pepper as needed. (NOTE: Don't be tempted to use a "low fat" cream since it will separate while you are reducing the liquid)
  3. Now you can move on to the duck... Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch (3mm) into the skin in a cross hatch pattern. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in a hot skillet.
  4. Cook the breasts over a medium-low heat until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Turn the breast over (skin side up), and place in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 10-12 minutes.
  5. Remove from the oven, allow to rest for 3 minutes while you reheat the green pepper sauce, then slice each breast into 10-12 slices. Serve hot with the green pepper sauce and a selection of fresh vegetables.