| ≥1 piece |
1. Remove the skin from the duck breasts.
2. Brown each side of the breasts in the oil for 3 minutes.
3. Drain them and keep them warm in a covered dish.
4. Empty the fat out of the frying pan and pour the cubes of poultry stock, mustard, crème
fra?che and peppercorns, that half was previously ground.
5. Boil for 3 minutes and when the sauce thickens, add the breast juice obtained from the
dish.
6. Cut the breasts into thin slices. Lay them in a warm dish and top with sauce.
7. Serve warm with the remaining sauce in a sauceboat.