Cooking for One by Amy Willcock

Author:Amy Willcock
Language: eng
Format: mobi, epub
ISBN: 9781407027326
Publisher: Ebury Publishing
Published: 0101-01-01T00:00:00+00:00

Duck in Green Peppercorn Sauce

1 duck breast, skin on

2 shallots, peeled and finely chopped

150ml red wine

2 tbsp good-quality chicken stock (or duck stock)

A knob of butter

1 tsp green peppercorns, drained and crushed

2 tbsp double cream

Salt

Score the skin on the duck breast and fry it in a hot frying pan for a few minutes until it is crisp and brown, then turn over and cook for a further 4–5 minutes, depending how rare you like the meat. Transfer to a warm plate and keep warm.

Drain off all but 1 teaspoon of the fat (reserve the fat as it is great in other recipes). Add the shallots to the pan and fry until very soft, then pour in the wine and continue to cook until it has reduced by half. Add the stock and cook for another 2 minutes. Whisk in the butter, then add the green peppercorns and cream. Add salt to taste.

Slice the duck breast on the diagonal and arrange on a plate. Pour over the sauce. Serve immediately with rosti potato and purple sprouting broccoli.

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