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