Duck breast in creamy peppercorn sauce

Ingredients

for 2 servings

• Duck breast300 g (10.6 oz)
• Heavy cream80 g (2.8 oz)
• Chicken stock50 g (1.8 oz)
• Butter20 g (0.7 oz)
• Cracked pepper3 g
• Salt2 g

Directions

1. Score the skin of the duck breast with a knife in a criss-cross pattern, then season both sides with salt and pepper.
2. Set the duck breast skin side down in a cold pan, turn the heat to medium and sear for 6 to 8 minutes to render the fat and brown the skin.
3. Turn it over and cook for another 4 minutes on the flesh side for pink meat; keep warm under a sheet of foil.
4. Pour off the fat, deglaze the pan with the chicken stock, scraping up the juices, add the cracked pepper then the cream, and let it reduce for 3 minutes over medium heat.
5. Off the heat, finish the sauce by whisking in the cold butter in small pieces to make it coat a spoon, then adjust the salt.
6. Slice the duck breast into strips and coat generously with the pepper sauce before serving.