Duck breast in green pepper sauce

An aromatic dish with perfectly balanced proportions. Duck breast in green pepper sauce will open up a world of unique flavors.

Ingredients: Serves for: 2

• 2 duck breasts
• 1 large shallot
• 80 ml of milk
• 5 potatoes, peeled and cooked whole
• 50-60 g gruyere cheese, grated
• 1 tbsp Dijon mustard,
• spoon of port wine
• 2-3 tablespoons of cream
• 1 tablespoon of butter
• 1.5 tsp. Green grained pepper
• 1/4 teaspoon Ground nutmeg
• Sea salt pepper
• fresh parsley or basil

Green pepper rub in a mortar. Dice the potatoes, finely chop the large shallots. Pour the milk into a large pot, add the scoop and potatoes. When the milk starts to foam, reduce the heat, beat the potatoes with a pestle until smooth. Add the grated cheese (leave a little for later), mix. Add salt and pepper.

Clean duck breasts. Slightly grate the fillets from the skin side. Place the duck breasts on a hot frying pan with the skin side down and fry for 6 minutes, then pour out the melted fat, transfer the breast with the meat side down and fry for another 4 minutes, turn the pan off, cover with aluminum foil and leave the meat for 2 minutes.

Put a spoonful of butter and shallots into the saucepan, and sauté. Add a heaped tablespoon of mustard and mix. Cook for 2 minutes, add grated green pepper and 2-3 tablespoons of cream to the sauce, mix everything thoroughly until the ingredients combine and turn off the burner. Add a tablespoon of port, mix.

Add a handful of grated cheese to the puree and mix.

Duck breasts, after 2 minutes under the foil, remove from the pan and wrap each breast in aluminum foil. Let the meat rest for a few minutes. The sauce that remains in the pan, which has leaked from the meat, add to the pepper sauce and mix. Serve the duck on mashed potatoes, with pepper sauce, parsley or basil.