Method

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Ingredients

For the red wine sauce

Butter, for frying
1 large or 2 small Shallots, finely chopped
400ml Bordeaux Red wine
1 bay leaf
1 sprig Thyme
1 heaped tbsp crushed Black peppercorns
80ml duck stock
80ml thickened veal stock

For the duck

oil, for frying
1 x 1kg Rouennaise or English Duck, trussed
2 tsp Dijon mustard
1 tbsp fresh breadcrumbs
1 tbsp chopped Thyme
1 tbsp chopped flat-leaf parsley
2 tsp port
4 tbsp Armagnac
30g Foie gras
40g unsalted Butter
1 tsp green peppercorns

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