Magret de Canard with Green Peppercorn Cream Sauce
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Ingredients
- 4 duck breast fillets
- 2 tbsp brandy
- 150 ml double cream
- 100 ml chicken stock
- 2 tbsp green peppercorns in brine, drained
- 2 shallots, finely sliced
Nutrition (per serving)
- Calories
- 571 kcal
- Protein
- 31.3 g
- Carbohydrate
- 3.8 g
- of which sugars
- 2.3 g
- Fat
- 46 g
- of which saturates
- 19.6 g
- Fibre
- 1.8 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the skin of the duck breasts in a crosshatch pattern and season well.
- 2
Place skin-side down in a cold frying pan, then set over a medium heat and cook for 7-8 minutes until the skin is deep golden and crisp, pouring off the fat as it renders.
- 3
Turn and cook for 4-5 minutes more for a pink centre, or longer if you prefer it cooked through, then set aside to rest.
- 4
Pour off most of the fat, add the shallots and cook for 3 minutes, then add the brandy and let it bubble for 1 minute.
- 5
Pour in the chicken stock and double cream, add the green peppercorns, lightly crushing some with the back of a spoon, and simmer for 4-5 minutes until thickened.
- 6
Slice the duck breasts and serve with the sauce spooned over.
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