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Canard au Poivre (Duck with Peppercorns)

Ready in 1 hr 35 mins

Recipe by Graham 

The French are quite partial to eating duck, and with good reason - they cook it extremely well. In other parts of the world, I've come across all manner of tough, chewy, fatty specimens on my plate, but the French have perfected the art form, and Canard au Poivre (Duck with Peppercorns) is a fine example of this culinary art.

Preparation Time

20 Minutes

Cooking Time

1 Hour 15 Minutes

Ingredients for Canard au Poivre (Duck with Peppercorns)

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Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

2 x 2 lb oven-ready ducklings
  salt and pepper
1 oz butter
4 shallots
¼ pint dry white wine
4 tablespoons brandy
4 tablespoons whole green peppercorns
14 fl oz double cream (heavy cream)

How to Cook Canard au Poivre (Duck with Peppercorns)

  1. Prick the skin of the ducklings with a fork and season liberally with salt and freshly ground pepper. Place in a roasting tin and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 1¼ hours until tender (a little longer if they are larger duckling).
  2. Meanwhile, peel and finely chop the shallots then melt the butter in a pan and add the shallots. Cook gently for about 10 minutes until they become transparent. Stir in the wine and the brandy, bring to the boil and boil for 5 minutes.
  3. Cut the ducklings into pieces (or, if you only want the eat the breasts, slice the breasts - but this then serves 4, not 6). Arrange on a warmed serving dish and keep hot. Add the peppercorns and cream to the sauce and season with salt to taste. Cook for 3 to 5 minutes until thickened (do not allow to boil). Spoon the sauce over the ducklings and serve immediately with Potato and Pea Nests or Buttered Cucumber.
GRAHAM'S HOT TIP:
If you're not able to get whole green peppercorns, you can substitute 1 tablespoon of black peppercorns coarsely crushed.