Name: Peppered Duck Breast
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 large duck breasts, Aylesbury or Barbary; 4 tablespoons cracked black peppercorns; 2 tablespoons light olive oil; 15 g/½ oz butter; 200 g/7 oz chanterelles; 200 g/7 oz fresh spinach; 6 tablespoons vegetable oil; 1 tablespoon finely chopped shallots; 6 tablespoons butter; salt; 1 tablespoon finely chopped dried cèpes, soaked in 1 cup boiling water; 200 ml/7 fl oz double cream; 200 ml/7 fl oz reduced duck stock; 1 tablespoon sherry vinegar; 125 ml/4 fl oz Cognac

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.