Peppercorn Barbecue Duck

Name: Peppercorn Barbecue Duck
Yield: 6 servings
Ingredients: 6 skinless boneless duck breast halves; Salt and pepper to taste; Green Pepper Sauce; 1 cup (250 mL) dry white wine; 3 tbsp (45 mL) brandy or cognac or armagnac; 3 tbsp (45 mL) green peppercorns juice (from canned green peppercorns); 1/2 cup (125 mL) chicken broth; 1 cup (250 mL) 35 % whipping cream; 2 tbsp (30 mL) wine vinegar; 1 tsp (5 mL) sugar; 3 tbsp (45 mL) sherry or port; 2 tbsp (30 mL) drained green peppercorns

This is the Peppercorn Barbecue Duck recipe.

Prep: 20 min - 25 min
Cooking: 10 min

Yields 6 servings

Ingredients

6 skinless boneless duck breast halves
Salt and pepper to taste
Green Pepper Sauce
1 cup (250 mL) dry white wine
3 tbsp (45 mL) brandy or cognac or armagnac
3 tbsp (45 mL) green peppercorns juice (from canned green peppercorns)
1/2 cup (125 mL) chicken broth
1 cup (250 mL) 35 % whipping cream
2 tbsp (30 mL) wine vinegar
1 tsp (5 mL) sugar
3 tbsp (45 mL) sherry or port
2 tbsp (30 mL) drained green peppercorns

READY FOR REWARDS?

Preparation

Season breast halves to taste with salt and pepper. Grill over medium-high heat for 5 minutes on each side, for medium-rare doneness. Slice breast halves and arrange on serving dish. Coat with Green Pepper Sauce and serve immediately with garlic tomatoes, sautéed fennel and green beans.

Green Pepper Sauce:

In saucepan, bring to boil wine and brandy (cognac or armagnac). Reduce heat and simmer until reduced to 1/3. Stir in green peppercorns juice and broth. Boil over medium heat for 5 minutes. Reduce heat to low and whisk in cream. Simmer for about 15 minutes until reduced to 2/3. Set aside.

In another saucepan, mix vinegar, sugar and port and bring to boil. Reduce heat and cook until mixture caramelizes (about 1 minute). Whisk port mixture into cream sauce; add green peppercorns. Mix well and keep warm.