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Peppered Confit of Duck with Peppercorn Sauce
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1995
Cook the duck legs as for the basic salted recipe. Once cooked and removed from the fat, sprinkle finely crushed black peppercorns on top of each leg. The legs can now be roasted and glazed.
Ingredients
4
Method
To make a peppercorn sauce, cook the peppercorns and shallots in the butter until just softened. Add the brandy and boil to reduce until almost dry. Add the white wine and boil to reduce until almost dry. Add the veal jus or alternative, bring the sauce to the simmer and cook gently for 20 minutes. Add the double cream (it will not curdle) and continue to cook and simmer for a few minute
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