Peppered Duck Breasts

Reduce the stock by half. Skins the duck breasts. (Discard the skin or use it in another recipe such as rillettes.) Cut a slit into the side of each breast and insert a sprig of rosemary. Spread the crushed pepper 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 the olive oil in a skillet until hot, add the butter. 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 or calvados and a little stock scrapping up all the meaty juices. Add the cream and simmer until the cream has hickened. Serve the breasts and spoon on the sauce.