Duck with Pepper Corns

Serves 2

Preperation Time 5 mins

Cooking Time 45 - 60 mins

Ingredients

2 x Duck breasts

15g Butter

2 Shallots, finely chopped

75 ml Dry white wine

2 tbsp Brandy

1 tsp Whole green pepper peppercorns

200ml Double cream

Salt and pepper

Chervil, to garnish

Green beans to serve

Directions

Carefully score the skin of the duck with a very sharp knife and season with salt and pepper.

Place in a roasting tin and cook in a preheated oven, 200°C (gas mark 6) for about 1 hour until tender.

Meanwhile, melt the butter in a sauce pan, add the chopped shallots and cook until transparent. Stir in the white wine and brandy; bring to the boil for 5 minutes.

Cut the duck into two half's and arrange onto the beans.

Add the pepper corns and cream to the sauce and season with salt and pepper to taste. Cook over low heat to thicken.

Pour sauce into sauce boat, and garnish with chervil.