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DEREK HENDERSON
Derek
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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.
©Derek
Henderson 2016 All rights reserved No material may be
reproduced without prior permission