Duck, creamed brussel sprouts & black pudding on Rye & Charcoal crackers, by Gill Meller - Peter's Y

Ingredients

• 500g of Brussels sprouts
• 2 tsp of green peppercorns in brine, roughly chopped
• 20g of butter
• 100ml of double cream
• 2 organic or free range duck breasts
• 2 sprigs of rosemary
• 1 small whole bulb of garlic
• 4 – 5 sprigs of fresh thyme
• Half a glass of dry white wine
• 1 tsp of fennel seeds
• 100g of good quality free-range black pudding, crumbled
• Salt and freshly ground black pepper
• 1 box of Peter’s Yard Rye & Charcoal Sourdough Crackers