Peppered Confit of Duck with Peppercorn Sauce

Name: Peppered Confit of Duck with Peppercorn Sauce
Yield: Serves 4
Ingredients: 2 teaspoons green peppercorns, lightly crushed; 25 g (1 oz) unsalted butter; 2 shallots, finely chopped; 50 ml (2 fl oz) brandy; 1 glass dry white wine; 300 ml (10 fl oz) Veal Jus or alternative; 150 ml (5 fl oz) (double) cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

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 Confit of Duck legs

Main course
Gluten-free

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