Name: Fillets of Duck Breast with Green Peppercorns
Yield: For four people
Cuisine: French
Ingredients: 300 ml (½ pint) double cream; 1 tablespoon arachide oil; 1 tablespoon wine vinegar and ½ teaspoon caster sugar to make the caramel; 8 tablespoons dry white wine; 4 tablespoons stock made by dissolving 1/10 chicken stock cube in 4 tablespoons water; 2½ tablespoons armagnac; 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; 1½ tablespoons port; 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); salt and pepper; 2 ducks each weighing 2 kg 400 g (5 lb 4¾ oz), plucked and cleaned; 20 g (¾ oz) red pimentoes cut into tiny dice; 20 g (¾ oz) green peppercorns; salt

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

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