Name: Peppered Duck Breast with Spring Greens And Crispy Bacon
Ingredients: 2 Barbary duck breasts; 2 Sprigs fresh thyme; 3 tb Mixed peppercorns; 30 g Unsalted butter; (1 oz); Olive oil; Glug of cognac; 100 ml Double cream; (3 1/2fl oz); 100 ml Reduced duck stock; (3 1/2fl oz); Salt; 1 Spring green cabbage; 1 Clove garlic; 2 Rashes streaky bacon; (2 to 3)

At the time of the Reformation the gospel-light broke in upon the church. It drove away the clouds of anti-Christian darkness that covered the church. The power of divine grace followed by the preaching of the Word so that it had visible success in the conversion and edification of souls. The blessed fruits appeared in the hearts and lives of its professors. That was one of “the days of the Son of man.” Then the exalted Redeemer rode forth in His glory and majesty on the white horse of the pure Gospel, “conquering and to conquer.” The bow in His hand was like that of Jonathan; it returned not empty.

William Cowper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Tessa’s, Tastebuds	2	servings

INGREDIENTS

2		Barbary duck breasts
2		Sprigs fresh thyme
3	tb	Mixed peppercorns
30	g	Unsalted butter; (1 oz)
		Olive oil
		Glug of cognac
100	ml	Double cream; (3 1/2fl oz)
100	ml	Reduced duck stock; (3 1/2fl oz)
		Salt
1		Spring green cabbage
1		Clove garlic
2		Rashes streaky bacon; (2 to 3)

INSTRUCTIONS

Remove skins from the duck breast. Lift fillet of each and insert a sprig
of fresh thyme, replacing the fillets to hold the herb in place. Roughly
crack the mix of peppercorns and spread on a plate. Season the breasts
lightly with a very little salt and then press them onto the cracked pepper
pressing it in with your hand, turning them to do both sides and making a
crust in the duck breasts.
Heat a skillet until evenly hot. Add a knob of butter and a swirl of the
oil and then sear the breasts on each side. Turn down the heat and continue
cooking for about 3 minutes each side. Remove and rest in a warm place
whilst you make the sauce.
Deglaze the skillet with a good glug of cognac and a little duck stock
scrapping up all the meaty juices into the liquor. Add the cream and
continue bubbling until the cream has caramelised and given the sauce a
nutty flavour. Check seasoning.
Serve the breasts sliced on a bed of the cabbage with the sauce poured
around.
To make the cabbage:
Shred the washed cabbage finely. Break up the crispy bacon into pieces and
crush the garlic. Heat a little of the butter and olive oil in a wok and
throw in the garlic and cabbage, stir.frying quickly until the cabbage just
wilts. Add a splash of water if the cabbage appears not to wilt quickly.
Add the bacon and season lightly. Serve immediately with the duck.
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 13g Total Fat; (58% calories from fat);
3g Protein; 18g Carbohydrate; 33mg Cholesterol; 14mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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