Sunday

Duck cutlets in green pepper sauce




















Type of dish : Main course
To serve : 4
Preparation : 10 min
Cooking : 15 min
Budget : Cheap
From : France
Difficulty : Easy


Ingredients :
2 large duck cutlets (350g to 400g)
150ml cream
50ml vermouth
1 teaspoon chicken stock
1 tablespoon green pepper
Salt, black pepper


Recipe :
Cut each cutlet in half lengthways, to make four equal pieces of meat.
Put them all skin-side down in a frying pan, and cook over a low heat for 8 minutes.
Discard fat, turn meat and cook for a further 4 minutes.
Remove meat from pan and keep warm. Deglaze pan with vermouth and add green pepper, cream and stock.
Lightly salt, add pepper to taste.
leave to simmer for 2 minutes over a low heat, to allow sauce to thicken.
Serve duck with sauce, with potatoes Dauphinoise, fresh pasta or boiled potatoes and green salad.




Advice :
Enjoy with a Cahors or Bergerac red.