DUCK BREAST WITH GREEN PEPPER SAUCE
A FRAGRANT DUCK WITH AN ELEGANT AND VELVETY SAINT-EMILION WINE?
1 large IGP Southwest duck
1 tablespoon chicken stock soup
10 cl single cream
1 fresh orange
1 pinch of green peppercorns
Freshly ground pepper
- Score the skin of the duck breast, season it with salt and pepper on the meat side, place the meat skin side to cook.
- Drain the fat, reduce the heat, and cook the other side of the breast for a few minutes, depending on whether you prefer the duck pink, medium or well done.
- Deglaze the pan with the pressed orange juice add the chicken stock, cream and peppercorns.
- Cut the duck into thin slices, pour the sauce on top.
Let stand a few minutes. Serve with sautéed spinach.