Serves

Preparation

10min

Cooking

15min

Skill level

Easy
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Ingredients

  • 1 Muscovy duck breast
  • 300 ml (3 tbsp) reduced duck stock
  • 1 tbsp cream
  • 1 sprig fresh green peppercorns

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Seal the duck breast in hot oil on both sides, then place in a hot oven to cook through for 2 to 3 minutes.

Meanwhile deglaze the pan with a dash of white wine, then add the rest of the wine, the duck stock and the peppercorns. Reduce for a minute or so, then add the cream to smooth the pepper taste.

Slice duck and plate with sauce, some fresh spinach wilted in a little butter and some caramelised apples.