Title: Peppered Duck Breast with Spring Greens And Crispy Bacon
Categories: Tessa's, Tastebuds
Yield: 2 servings

2 Barbary duck breasts
2 Sprigs fresh thyme
3 tb Mixed peppercorns
30 g Unsalted butter; (1 oz)
Olive oil
Glug of cognac
100 ml Double cream; (3 1/2fl oz)
100 ml Reduced duck stock; (3 1/2fl
-oz)
Salt
1 Spring green cabbage
1 Clove garlic
2 Rashes streaky bacon; (2 to
-3)

Remove skins from the duck breast. Lift fillet of each and insert a sprig
of fresh thyme, replacing the fillets to hold the herb in place. Roughly
crack the mix of peppercorns and spread on a plate. Season the breasts
lightly with a very little salt and then press them onto the cracked pepper
pressing it in with your hand, turning them to do both sides and making a
crust in the duck breasts.

Heat a skillet until evenly hot. Add a knob of butter and a swirl of the
oil and then sear the breasts on each side. Turn down the heat and continue
cooking for about 3 minutes each side. Remove and rest in a warm place
whilst you make the sauce.

Deglaze the skillet with a good glug of cognac and a little duck stock
scrapping up all the meaty juices into the liquor. Add the cream and
continue bubbling until the cream has caramelised and given the sauce a
nutty flavour. Check seasoning.

Serve the breasts sliced on a bed of the cabbage with the sauce poured
around.

To make the cabbage:

Shred the washed cabbage finely. Break up the crispy bacon into pieces and
crush the garlic. Heat a little of the butter and olive oil in a wok and
throw in the garlic and cabbage, stir–frying quickly until the cabbage just
wilts. Add a splash of water if the cabbage appears not to wilt quickly.
Add the bacon and season lightly. Serve immediately with the duck.

Converted by MC_Buster.

Per serving: 178 Calories (kcal); 13g Total Fat; (58% calories from fat);
3g Protein; 18g Carbohydrate; 33mg Cholesterol; 14mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.