Score the duck with a sharp knife on both sides. Spread them on both sides with the crushed peppercorns and lightly dust with salt. Pre-heat oven to Gas Mark 5/190°C. Melt the butter with the oil in a casserole, then fry duck for 2 minutes on each side. Cover casserole and place in oven for 10 minutes. Turn oven off. Place casserole, uncovered, on top of stove, add a good slug of brandy and flambé. When the flames die out, remove duck with a slotted spoon onto a plate in the oven. Add wine and cream to the casserole and, stirring continuously, reduce to a rich sauce. Serve the duck, pour over the sauce, and serve immediately with garlic mashed potatoes and sautéed courgettes.