Tuesday, November 4, 2014

Specklebelly Au Poivre


  • Goose breasts
  • Heavy cream
  • Vermouth
  • Demi glace (or powdered chicken stock)
  • Green peppercorn


Put breast in a pan, skin side down, and cook on low heat.
Discard the fat and turn them and brown for a few minutes.
Put the duck warm plate and cover with tinfoil. Deglaze the pan with the vermouth and add the green peppercorn, cream and chicken stock.
Salt and pepper lightly.
Simmer 2 minutes over low heat until the sauce thickens.
Remove the duck breasts on hot plates, surround them with sauce.

No comments:

Post a Comment