Recipe: Duck Breast with Green Peppercorns

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

2- Cooking the duck breasts
a) Half an hour before eating, take a sauté pan (or a heavy skillet) and heat it then place your duck breasts skin side down, lower the heat slightly and let roast for 7 minutes then turn them over and cook for 2 minutes on the meat side.
b) Remove from heat, drain the fat from the sauté pan*, then, in your sauté pan place a small plate upside down and position your duck breasts on top. Salt and pepper and 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 reduce slowly by 1/3.
Add your green peppercorns, bring to a boil, adjust the seasoning and keep warm.

4- Finishing
Place your duck breasts on your work surface, heat your sauté pan (without the plate) then deglaze with the juices rendered from your duck breasts with your green peppercorn sauce just until it boils.

5- On a nice platter present your duck breasts each cut into 6 slices then pour a little hot sauce over each one, serve the rest in a sauce boat.
For garnish you have the choice between sautéed potatoes "à la Sarladaise" or corn fritters or rice with foie gras or even apple slices sautéed in duck fat...
What you need to know: Since the 1993 law the term Magret only applies to a "mulard" type duck raised and force-fed for its liver.
The best being ducks raised and force-fed with whole corn grains produced on the farm.
*Keep this fat for good sautéed potatoes "à la Sarladaise"
And I renew a great fraternal thanks to chef André Daguin who sadly left us and who created