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Roasted fillet of duck with pink and green peppercorn sauce

Roasted fillet of duck with pink and green peppercorn sauce
Main Ingredient: Poultry Duck Cereals

Preparation: Roasted

Course: Various Main Dishes

Yield:

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Roasted fillet of duck with pink and green peppercorn sauce ingredients

  • 400 g Duck breast (Magret de Canard)
  • seasoning (salt+pepper)
  • 20 g butter, clarified
  • 2 g Peppercorn, green
  • 2 g Peppercorn, pink
  • dl Cognac ***
  • dl Wine, white
  • Duck brown stock
  • dl Cream 28% (demi-creme)
  • 20 g Watercress

Cooking Roasted fillet of duck with pink and green peppercorn sauce

1. SEASON MEAT BROWN MEAT EVENLY ON ALL SIDES ON HIGH HEAT 250°C PUT IN OVEN FOR 5 MINUTES AT 180°C REMOVE MEAT AND KEEP WARM DRAIN EXCESS FAT ADD GREEN AND PINK PEPPERCORNS, COGNAC AND WINE BRING TO BOIL AND REDUCE ADD STOCK AND REDUCE ADD CREAM AND REDUCE TO DESIRED CONSISTENCY ADJUST SEASONING POUR SAUCE IN GRATIN DISH CARVE MAGRET AND ARRANGE ON TOP OF SAUCE GARNISH WITH WATER CRESS.


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