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DEREK HENDERSON

Derek is an author, Buddhist, cook, music lover, photographer & traveller

Duck Breast In a Creamy Green Peppercorn Sauce


INGREDIENTS
4 fresh duck breasts, skinned
2tsp green peppercorns
1oz unsalted butter
1tbsp good virgin olive oil
Glass of Marsala or white wine, not too dry
¼pint fresh double cream
Brandy
Salt

PREPARATION
If using peppercorns in brine, drain well, rinse and dry. Crush peppercorns.

METHOD
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.


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