Recipe: Duck Breast with Green Peppercorn Sauce

1 Preparing the duck breasts. Remove a layer of fat from your breasts, then with a knife, make deep crosshatch cuts on the skin side of the breast. On the meat side, remove the small visible nerve.

2 Cooking the duck breasts. Half an hour before eating, take a sauté pan or a heavy skillet and heat it. Place your breasts skin-side down, lower the heat a bit and let them roast for 7 minutes, then flip them over and cook for 2 minutes on the meat side. Remove from heat, pour off the fat from the pan, then place a small plate upside down in your sauté pan and set your breasts on top. Salt and pepper, cover with aluminum foil. Let them rest for 10 minutes.

3 Preparing the sauce. Bring the cream to a boil, then add the veal stock and let it reduce slowly by a third. Add your green peppercorns, bring to a boil, adjust seasoning and keep warm.

4 Finishing. Place your breasts on your work surface, heat your sauté pan without the plate. In the juices from your breasts, deglaze with your green peppercorn sauce, just bring to a boil.

5 On a nice serving dish, present your breasts sliced into 6 slices each, then pour a little hot sauce over each. Serve the rest in a gravy boat. For garnish, you can choose between pommes sarladaises, corn pancakes, rice mixed with foie gras, or even apple slices sautéed in duck fat.