Poultry and Game Recipes - Duck with Peppercorns Recipe

  
 

Poultry and Game Recipes - Duck with Peppercorns Recipe

Ingredients

Serve 6

  • 2 x 1 kg/2 lb oven-ready ducklings

  • 25 g/1 oz butter

  • 4 shallots, finely chopped

  • 150 ml/1/4 pint dry white wine

  • 4 tablespoons brandy

  • 4 tablespoons whole green peppercorns or 1 tablespoon black peppercorns, coarsely crushed

  • 400 ml/14 fl oz double cream

  • salt and pepper

Method:

  1. Prick the skin of the ducklings with a fork and season liberally with salt and pepper.

  2. Place in a roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 1 1/4 hours until tender.

  3. Meanwhile, melt the butter in a pan. Add the shallots and cook until transparent. Stir in the wine and brandy, bring to the boil and boil for 5 minutes.

  4. Cut the ducklings into pieces, arrange on a warm serving dish and keep hot. Add the peppercorns and cream to the sauce and season with salt to taste.

  5. Cook for 3-5 minutes until thickened. Spoon the sauce over the ducklings and serve immediately.