Advertisement
4
Medium
By Kit Chapman
Published 1995
Remove the skin from the duck breasts. Spread the cracked black peppercorns over the breasts, pressing down to form a thick crust. Season with salt.
Heat the butter and oil in a frying pan, and sauté the duck breasts for 3 minutes on each side for medium rare, or 6 minutes on each side for well done. Remove the duck breasts and set aside to keep warm. Slice just before serving.