Canard au Poivre Vert

Name: Canard au Poivre Vert
Yield: For 2
Cuisine: French
Ingredients: 1 garlic clove, peeled and crushed; olive oil; 2 teaspoons marinated green peppercorns; 300 ml single cream; 250 g fresh green peas; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 shallot, roughly chopped; 2 duck legs

Preparation info

For
2

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

The marriage of sweet succulent peas and peppercorns with their spicy bite works very well with rich duck. It’s also great training for keeping peas and peppercorns on the right side of the fork! Have some baguette handy for when politeness gets too much for everyone and pushing and mopping take over.

Ingredients

2 duck legs
1 shallot, roughly chopped
1 garlic clove, peeled and crushed

Europe
France
Main course
Spicy
Mediterranean
Gluten-free

Method

Preheat the oven to 190°C/375°F/gas mark 5.

In a roasting tin, set the duck legs on top of the shallot and garlic, pour over a little olive oil and cook for about 30 minutes.

Once the duck legs are done, remove from the tin and allow to rest while you make the sauce.