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Duck with 3 Peppercorn

Serves 6

• 3 breasts
• black pepper mill
• 1 / 2 bottle of green peppercorns
• 1 / 2 bottle of pink pepper
• 50 g Roquefort
• 200 ml cream
• 200 ml milk
• 100 gr butter
• 4 teaspoon to s cognac
• 1 bunch watercress
• salt.

Method:

* Trim the duck breasts and cut the skin in a grid to facilitate cooking . * Remove the excess fat around the edges.

(keep the waste and graisseaux Melt over low heat in a skillet)

Cooking:

Cook the duck in the fat recovered

Place breasts side ; skin worm bottom of the pan.

The skin should become crisp and the subcutaneous fat will melt in addition to that of cooking.

Once the skin is golden and cooked, Seasoned and return the breasts to take on the other side.

possibly Finish baking. (do not cut for them in the oven if it would all dry!)

Sauce :

Bake cream

Add green peppercorns and pink first rinsed and the black pepper mill.

Degrease the cooking duck and flambé with cognac.

Deglaze with a little gravy (Knorr stock cube) and let reduce.

Add the resulting liquid to the sauce and mix well.

Adjust seasoning.

Format:

Arrange on a plate the duck thinly sliced crosswise fan.

Pour a little sauce and garnish with watercress and potatoes.