Green Peppercorn Duck with Creamy Sauce

Name: Green Peppercorn Duck with Creamy Sauce
Yield: 4
Ingredients: 2 duck thighs and legs, boneless, skin removed; 1/2 teaspoon of salt; white peppercorns to taste; flour; 3 tablespoons of butter or margarine; 2 tablespoons of chopped green onions; 2 tablespoons of cognac; 1/2 cup of chicken broth; 3 tablespoons of green peppercorns, drained; 1 1/2 cups of heavy cream; 1 tablespoon of chopped parsley; 1 teaspoon of dried thyme (optional); talos of garlic

1
2 duck thighs and legs, boneless, skin removed
2
1/2 teaspoon of salt
3
white peppercorns to taste
4
flour
5
3 tablespoons of butter or margarine
6
2 tablespoons of chopped green onions
7
2 tablespoons of cognac
8
1/2 cup of chicken broth
9
3 tablespoons of green peppercorns, drained
10
1 1/2 cups of heavy cream
11
1 tablespoon of chopped parsley
12
1 teaspoon of dried thyme (optional)
13
talos of garlic

Ingredients

1
2 duck thighs and legs, boneless, skin removed
2
1/2 teaspoon of salt
3
white peppercorns to taste
4
flour
5
3 tablespoons of butter or margarine
6
2 tablespoons of chopped green onions
7
2 tablespoons of cognac
8
1/2 cup of chicken broth
9
3 tablespoons of green peppercorns, drained
10
1 1/2 cups of heavy cream
11
1 tablespoon of chopped parsley
12
1 teaspoon of dried thyme (optional)
13
talos of garlic

Directions

1
Season the duck pieces with salt and peppercorns
2
Dust with flour and remove excess
3
Fry in butter or margarine in a large skillet for 3 minutes per side (meat should still be pink inside)
4
Remove from skillet and keep warm
5
Sauté the green onions in that same skillet until tender, about 1 minute more or less
6
Add the cognac and broth, bring to a simmer
7
Strain into a clean pot
8
Mash the green peppercorns and add to the sauce
9
Add the heavy cream
10
Bring to a simmer, reduce heat and cook slowly for 10-15 minutes
11
Add parsley and thyme, adjust seasoning
12
Serve over duck and garnish with garlic
13
Serves 4-6 people.