Duck Breast with Green Peppercorn Sauce

Trim the excess fat and nerves from the breasts. Skin side up, make cross cuts. Be careful not to go through the meat. Season and line them in a heavy pan, skin side down. Turn on to medium heat. As the pan heats up, the fat will melt and start to fry. Add the butter and baste the meat regularly, for colour. When the skin is golden crisp, turn the breast. For a nice pink colour, the whole process will take about 8 minutes.

Drain the excess fat, throw in the cognac and flame it. Leave the breasts to cool on a rack while you make the sauce.

Deglaze the pan with the wine, bring to boil, and reduce it till half. Add the stockm the cream and the coarsely chopped peppers and reduce it until it thickens a little. Ajust the seasoning and stir the butter in. Slice the duck and baste it with the hot sauce on the plate.