Canard au Poivre (Duck with Peppercorns) Recipe with step by step instructions and photos
The French are quite partial to eating duck, and with good reason - they cook it extremely well.
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Ingredients
- 2 x 2 lb oven-ready ducklings
- salt and pepper
- 1 oz butter
- 4 shallots
- ¼ pint dry white wine
- 4 tablespoons brandy
- 4 tablespoons whole green peppercorns
- 14 fl oz double cream (heavy cream)
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