Duck breast

Name: Duck breast
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 600 g duck breasts; salt to taste; butter; 2 tbsp Pickled green peppercorns; 200 ml double cream; 2 tbsp veal stock; 1 tsp dijon mustard; ½ tsp chinese soya sauce; 1 tbsp cognac (optional)

Duck breast is not difficult to prepare and easily transforms your dinner into a feast with a sophisticated French flair. Our green pepper sauce is tasty, peppery, and pairs very well with the duck.

Ingredients

Duck

Duck breasts	600 g
Salt to taste
Butter

Green pepper sauce

Pickled green peppercorns	2 tbsp
Double cream	200 ml
Veal stock	2 tbsp
Dijon mustard	1 tsp
Chinese soya sauce	½ tsp
Cognac (optional)	1 tbsp

Instructions

Set the oven to 175°C (regular).
Chop the green pepper but save a few whole grains. Mix all the ingredients for the sauce in a saucepan and let it boil for a few minutes.
With a sharp knife, score the fat layer on the duck breasts in a grid pattern. Salt and brown them in butter, fat-side down, for 4-5 minutes.
Put the duck in an oven-safe dish, now with the fat-side up and roast in the middle of the oven until the internal temperature is 60°C (about 20 minutes).
Pour the drippings from the pan into the sauce and heat through. Cut the meat into slices and serve with the sauce, green beans and butter-fried endives.