Ingredients
4 duck breasts
4 green apples, cored and cut into thick rings
30g/1oz butter
1 tsp vegetable oil
2 tbsp/30ml cider brandy (or Calvados)
1 tbsp green peppercorns, crushed
120ml/4fl oz double cream
120ml/4fl oz white wine
salt and freshly ground black pepper
Method
1. Melt the butter and oil in a heavy based pan. Add the duck breasts, skin side down first, and brown for 5 minutes on each side.
2. Pour off some of the fat. Fry the apple rings until nicely browned and soft and keep warm. Flambé with cider brandy.
3. Add the green peppercorns and white wine, cook for a further 10 minutes.
4. Remove the duck breasts, keep warm.
5. Add cream and season. Reduce sauce and serve.
6. Serve with new potatoes and steamed green vegetables.
