Duck breast with pepper sauce Ingredients: breast - 2 teaspoons of veal stock - salt - 1 tablespoon of pepper - 1 duck breast - 20 cl of liquid cream.
Utensils：
- 1 Knife- kitchen knives 1 Rolling pin- rolling pins 1 Wooden spoon- 1 frying pan- frying pans
Total time: 35 min Preparation: 10 min Rest:- Cooking: 25 min
Phase 1
Cut the fat from the breast, pre-slice the breast from the flesh side.
Phase 2
Cook the duck breast, fat side down, over high heat for 5 to 6 minutes.
Phase 3
Crush the pepper.
Phase 4
Once the fat has melted, turn the duck breast over and cook over medium heat for 6 minutes.
Phase 5
Remove the fat and the duck breast, add the pepper and the veal stock, stir quickly.
Phase 6
Add the cream and let the sauce thicken before putting the duck breast back in the pan.
Phase 7
Serve with small fried potatoes (possibly in the fat of the duck breast).
Utensils：
- 1 Knife- kitchen knives 1 Rolling pin- rolling pins 1 Wooden spoon- 1 frying pan- frying pans
Total time: 35 min Preparation: 10 min Rest:- Cooking: 25 min
Phase 1
Cut the fat from the breast, pre-slice the breast from the flesh side.
Phase 2
Cook the duck breast, fat side down, over high heat for 5 to 6 minutes.
Phase 3
Crush the pepper.
Phase 4
Once the fat has melted, turn the duck breast over and cook over medium heat for 6 minutes.
Phase 5
Remove the fat and the duck breast, add the pepper and the veal stock, stir quickly.
Phase 6
Add the cream and let the sauce thicken before putting the duck breast back in the pan.
Phase 7
Serve with small fried potatoes (possibly in the fat of the duck breast).