Duck Breast in green peppercorn sauce

INGREDIENTS(serves 2)

2 duck breasts
½ pint of chicken or veal stock
50 ml double cream
3 tbsp of brandy
2 tbsp of marinated green peppercorns
2 shallots, finely diced
1 bay leaf
1 tbsp of butter
Salt and pepper

METHOD

Lightly score the skins of the breasts with a sharp knife 
Heat a heavy-based large frying pan on medium heat
Place the duck breasts, skin side down
Dry fry on medium heat until most of the fat has rendered and the skin is golden brown and crisp
Turn the duck breasts over and seal them until light brown 
Rest in a warm place before slicing thinly

The sauce
Remove excess fat from the pan and increase the heat
Add the butter and fry the shallot
Pour in the stock and bring to a boil
Reduce by half
Add the bay leaf and peppercorns
Add the brandy and cream and simmer gently to thicken.