Canard au Poivre (Duck with Peppercorns)

Serves: to serve 4 - 6

Prep Time: 20 Minutes

Cook Time: 1 Hour 15 Minutes

Ready In: 1 hr 35 mins

2 x 2 lb - oven-ready ducklings

- salt and pepper

1 oz - butter

4 - shallots

¼ pint - dry white wine

4 tablespoons - brandy

4 tablespoons - whole green peppercorns

14 fl oz - double cream (heavy cream)

Prick the skin of the ducklings with a fork and season liberally with salt and freshly ground pepper. Place in a roasting tin and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 1¼ hours until tender (a little longer if they are larger duckling).
Meanwhile, peel and finely chop the shallots then melt the butter in a pan and add the shallots. Cook gently for about 10 minutes until they become transparent. Stir in the wine and the brandy, bring to the boil and boil for 5 minutes.
Cut the ducklings into pieces (or, if you only want the eat the breasts, slice the breasts - but this then serves 4, not 6). Arrange on a warmed serving dish and keep hot. Add the peppercorns and cream to the sauce and season with salt to taste. Cook for 3 to 5 minutes until thickened (do not allow to boil). Spoon the sauce over the ducklings and serve immediately with Potato and Pea Nests or Buttered Cucumber.