Magrets de Canard au Poivre from Memories of Gascony by Pierre Koffmann
With a sharp knife, make several incisions in the duck skin. Sprinkle with salt and press the peppercorns into the meat, making sure that they stick. In a frying pan, heat the duck fat over low hea...
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Ingredients
- salt
- 2 large boned duck breasts
- 50 g/2 oz shallots, chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon black peppercorns, crushed
- 50 g/2 oz duck fat
- 50 ml/2 fl oz armagnac
- 100 ml/4 fl oz double cream
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