Breast Of Duck With Crush Peppercorns And Honey Recipe

• 4 x 80g duck breasts
• 1 x salt and pepper
• 1 x little oil for frying
• 4 Tbsp. dark honey
• 4 x tpsns black peppercorns crushed
• 4 x pakchoi knob of butter
• 300 ml cassis sauce (qv)
• 24 x blackcurrants fresh or possibly frzn
• 4 x sarladaise potatoes 4 (qv)
• 12 x shallots caramelized
• 4 x fresh chervil sprigs

1. Season the duck breasts with salt and pepper.
2. Brush the frying pan with a litde oil put in the breasts skin side down and cook slowly over a medium heat for about 810 min.
3. This will first of all render the fat and then crisper the skin.
4. Turn over and cook for about 30 seconds.
5. At the same time brush the skin side with honey and sprinkle with the peppercorns.
6. Turn over agaun to seal and caramelize then allow to rest for 5 min.
7. Cut each breast into 6 even pcs.
8. Boil the pakchoi in salted water till tender.
9. Toss in butter and season.
10. Hot the sauce and blackcurrants.
11. Have the sarladzise potatoes and shallots ready
12. Place the potatoes in the centre of each plate then place the pakchoi on top followed by the shallots.
13. Surround with the pcs of duck.
14. Spoon the sauce and blackcurrants proportionately around.
15. Garnish the shallots with the chervil.
16. Serves 4

duck breasts, salt, oil, honey, pakchoi knob, cassis sauce, blackcurrants, potatoes, shallots caramelized, chervil sprigs

Taken from cookeatshare.com/recipes/breast-of-duck-with-crush-peppercorns-and-honey-92083 (may not work)