RCP: Duck Breast with Green Peppercorn Sauce

This recipe is from Laura Calder's show French Food at Home on the Canadian Food Network. I made this for Valentine's dinner, and it was yummy, even though I forgot the peppercorns .

Here's a link to the original: http://www.foodnetwork.ca/ontv/shows/French-Food-at-Home/recipe.html?dishID=9145&titleid=105739

Duck Breast with Green Peppercorn Sauce

1 duck breast
1 Tbsp Cognac
2 Tbsp red wine
2 tsp green peppercorns in brine, drained
1/2 cup veal stock
2 tsp butter

Heat the oven to 400°F/200°C. Score the duck breast and render the fat in a sauté pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.

Deglaze the sauté pan with the Cognac and wine and reduce by half. Add the peppercorns and veal stock and reduce by half again. Remove from the heat and whisk in the butter.

Carve the duck breast. Spoon over the sauce and serve.

Serves 2.

Thank you Ted, it looks like a great recipe. We printed it off the website.

[Jenise]

Laura Calder! Bill Spohn's absolutely in love with that woman. We don't get her show down here so all I can say is I've seen her book from afar when over at Bill's--and she seems very proud of her breasts.

Laura Calder! Bill Spohn's absolutely in love with that woman.

With good reason. It's my favourite cooking show - great, relatively easy recipes and a great personality (plus, she's a babe )

Too bad you don't get it down there. There are several good Canadian cooking shows on our version of the Food Network - French Food at Home, Chef at Home, Fresh with Anna Olson. Of course, the only reason these shows exist is because our broadcast authority (the CRTC) requires that a certain portion of the content be Canadian-made.