Peppered duck breastsby Josh Fraser |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 90g whole peppercorns; 4 duck breasts with skin on; brandy. |
| Recipe Method |
| Put the peppercorns in a small blender and whizz
until coarsley ground. Tip through a fine sieve and turn out the
coarse peppercorns onto a plate. Use a sharp knife to score the duck in a criss-cross. Coat each duck breast with the peppercorns. Cook, skin-side down, over a meduim heat for 5 minutes in an ovenproof pan. Put the pan in the oven (200c/fan 180c/ gas6) and cook for 5 minutes more. Turn the breasts over and continue to cook for a further 5 minutes until lightly pink in the middle. Remove the duck from the pan and set aside. Spoon off any excess fat from the pan and gently heat the juices. Remove from the heat and add a good measure of brandy and stir well. Serve the brandy sauce over the duck. Good with mashed potatoes and green veg. |
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