Duck Breast with Pepper Cream Sauce

Rinse the cooled duck breast fillets and dry them. Using a sharp kitchen knife, make a diamond-shaped incision in the skin of the duck breast. Finely dice the shallots. Lightly crush garlic. Press green peppercorns a tiny bit flat with a wide kitchen knife.

Place the duck breasts skin side down in a cold frying pan. Roast over medium heat for 7-8 minutes until crisp and fat is rendered. Add garlic and thyme. Season duck breast lightly with salt on meat side and season with pepper, then turn to other side and roast 1-2 min on meat side. Remove from roasting pan and place on a large piece of aluminum foil along with garlic and thyme. Loosely press aluminum foil together, but do not close tightly, to allow steam to escape and keep skin crisp.

3. pour almost all of the fat out of the roasting pan, set drained fat aside for another recipe. Sauté shallot cubes in remaining fat in skillet, stirring over medium heat until colorless. Add peppercorns and extinguish with brandy. Add whipped cream and cook until creamy. Add gravy from the foil and boil again, season sauce. Cut the duck breast into slices and serve with the sauce. Serve with potato gratin.

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