

Ingredients
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2 large duck breasts (350g to 400g) cut into 4 pieces of the same size
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150 ml of cream 35%
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50 ml of vermouth
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1 tbsp dehydrated chicken stock
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1 tsp green pepper
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Salt and freshly ground pepper

Preparation
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Put the pieces of duck breast in a pan and cook on the skin side for 8 minutes over low heat. Remove the fat.
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Turn the duck breasts over and continue cooking for 4 minutes. Keep aside.
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Deglaze the pan with the vermouth and add the green pepper, the cream and the chicken stock.
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Salt lightly and pepper.
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Simmer for 2 minutes over low heat for the sauce to thicken.
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Place the duck breasts on warm plates, surround them with sauce.
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Enjoy!