Gressingham Duck Fillets with Green Peppercorns

Serves 4

• 4 skinless Gressingham Duck breast fillets
• pinch of salt per duck breast
• 2 teaspoons green peppercorns—crushed
• 20g butter
• 1 tablespoon cooking oil
• 2 tablespoons brandy
• 225ml chicken stock
• 225ml double cream

Preheat oven to 190°C/375°F/Gas Mark 5.

Score fillets with sharp knife and sprinkle with salt. Press crushed peppercorns into both sides with rolling pin.

Melt butter and oil in a casserole dish and fry fillets for 2 minutes each side.

Cover and cook in the oven for 10 minutes. Do not overcook.

Take dish out and place again on the hob. Turn the heat up, pour brandy over fillets and ignite with a match. When flames have died down, take fillets out, place on warm plate and keep warm.

Add the stock and cream to the pan and simmer until reduced by two-thirds and thick.

Serve with rice and salad, or potatoes and vegetables.