Duck Breast with Green Peppercorns and Apple

Preparation info
  • Serves


    • Difficulty


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By Joyce Molyneux

Published 1990

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Although you can now bring home prepared breasts of duck from both the butcher and the supermarket, a whole duck is often a better buy. Use the breasts straight away, save the plump legs for the next day’s supper, make a good strong stock from the bones and debris, and render down the excess fat to use in duck dishes or for sautéed potatoes.

Duck breasts need the briefest of cooking times only – overcooking makes them tough and chewy. Pair with the sweetness of apple and the mild he