Friday, March 7, 2008
French Duck Breasts in Green Peppercorn Sauce
Servings: 4 people
4 boneless duck breasts
1 cup French white wine (Vouvray, Merlaut, Muscadet or Sancerre for example)
2 Tbs whole green peppercorns
1 oz butter
1/4 cup Cognac
1/4 cup whipping cream
1 pinch salt
Marinate the pieces of duck in the white wine with one Tb of peppercorns overnight.
Drain the breasts.
In frying pan, melt butter and add the pieces of duck. Add salt.
Cook both sides of the duck breasts over high heat (3 minutes for each side should be enough). Duck should be cooked medium rare.
Remove from heat and keep the duck breasts warm in a dish.
Pour Cognac, 1/2 cup of white wine used for the marinade, whipping cream and one Tb of peppercorns into the frying pan with remaining gravy.
Cook over high heat for 5 minutes, stirring occasionally.
Pour the mixture on the duck breasts and serve immediately.
Serve with potatoes or green beans.