77 Fillets of Duck Breast with Green Peppercorns

Name: Fillets of Duck Breast with Green Peppercorns
Yield: For four people
Cuisine: French
Ingredients: 20 g (¾ oz) green peppercorns; 4 tablespoons stock made by dissolving 1/10 chicken stock cube in 4 tablespoons water; 300 ml (½ pint) double cream; 1 tablespoon wine vinegar and ½ teaspoon caster sugar to make the caramel; salt and pepper; 3 apples weighing 180 g (6¼ oz) each; use Golden Delicious or any eating apple which will stay firm during cooking; 30 g (1 oz) butter; 8 tablespoons dry white wine; 1 tablespoon arachide oil; 2½ tablespoons armagnac; salt; 2½ tablespoons of the water used to rinse out the empty green-peppercorn tin for the third time (the actual liquid in the tin and the first two rinsings are too fiery); 20 g (¾ oz) red pimentoes cut into tiny dice; 1½ tablespoons port; 2 ducks each weighing 2 kg 400 g (5 lb 4¾ oz), plucked and cleaned

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Aiguillettes de caneton au poivre vert ‘A fresh seasoning for duckling’

Ingredients

Main ingredients

2 ducks each weighing 2 kg 400 g (5 lb

Europe
France
Preserve
Main course
Mediterranean
Gluten-free

Method

Preparing the ducks

Remove the legs and thighs of the ducks. Lie one of the ducks on one side with the tail end to the left and sliding a knife between the leg and the body as near to the carcase as you can, at the same time, with the left hand, pulling the leg away from the carcase. Repeat the process, lying the duck on its other si