Peppered Duck Breast

with Spinach, Chanterelles and Cream

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 4 large duck breasts, Aylesbury or Barbary
  • 4 tablespoons cracked black peppercorns
  • 15

Method

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.