Name: Fillets of Duck Breast with Green Peppercorns (Aiguillettes de caneton au poivre vert)
Yield: For four people
Cuisine: French
Ingredients: 2 apricots (fresh or tinned without sugar); 3 tablespoons water which has been used to rinse a tin of green peppercorns (the liquid in the tin is too strong); 8 tablespoons white wine; 3 tablespoons armagnac; 30 g (1 oz) button mushrooms; 1½ tablespoons fromage blanc; 25 cl (scant ½ pint) water; 20 g (¾ oz) green peppercorns; 8 tablespoons concentrated duck stock with all the fat removed; 2 ducks each weighing 1.5 kg (3¼ lb); 2 apples (Cox’s Orange Pippin or other sweet eating apple); 20 g (¾ oz) red pimento cut into tiny cubes; 25 g (1 oz) skimmed milk powder

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 ducks each weighing 1.5 kg (3¼ lb)
2

Europe
France
Main course
Lunch
Mediterranean
Gluten-free

Method

Preheat the oven to 250°C/500°F/Mark 10. Roast the ducks, having first removed legs and thighs in one piece, which can be used as suggested. Prick the skin of the birds before cooking so that the fat can run out. Cook fift