Peppered Gressingham Duck Breast Steaks

Serves 2

• 2 skinless Gressingham duck breasts
• 1 jar of mixed peppercorns (crushed)
• 50g butter
• 10g dried cranberries finely chopped
• 1g parsley finely chopped

Lay the skinless breasts on a chopping board and cut width ways in half with a sharp knife, be sure not to cut all the way through.

Open the flap so you now have two portions connected down one side.

Soften the butter and mix with the cranberries and parsley. Form into a log shape and cover with clingfilm or greaseproof paper and freeze.

Spread the crushed peppercorns on a tray and lay one side of the duck steaks in them and set aside.

Lay the duck steaks peppercorn side down in a cold non–stick frying pan, place over a medium high heat and fry FROM COLD (no oil, the duck will provide enough fat) for about 6–8 minutes, turn over and do the same on the other side.

Once cooked to your liking slice a round of cranberry butter about ½ cm thick and lay on top of the steaks in the pan, as it begins to melt, remove the steak from the pan and serve.