Monday, 26 October 2009

Duck Schnitzel with Green Peppercorn Sauce

This is an elegant dish, but extremely simple to cook, and so would be good to serve at a dinner party. It has to be cooked at the last minute, but everything can be prepared in advance. You then just have to find 10 minutes to do the cooking. Serve with roasted potatoes and a steamed green vegetable or a salad which can also be prepared ahead of time and you have a fairly stress-free menu.

I put toooo many green peppercorns in and we ended up fishing most of them out; I am calling for far fewer in the recipe than I used! However, they can be easily adjusted up or down according to how much you like them.

Makes 4 servings
20 minutes prep time

Duck Schnitzel with Green Peppercorn Sauce
Prepare the Sauce:
1 teaspoon arrowroot starch
2 tablespoon sweet sherry
3 tablespoons cream
1 or 2 teaspoons green peppercorns in brine
1 teaspoon Dijon mustard
any juices from the duck
1/4 cup chicken broth or water

Dissolve the starch in the sherry and cream, in a small bowl. Add the drained peppercorns, the mustard and any juices which have accumulated in the duck package, and the broth or water. Set aside.

Prepare the Duck:
4 small skinless, boneless duck breasts
1 extra-large egg
1/2 cup flour (I used rice flour)
1/8 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter

Cut the duck breasts in half, crosswise so as to form two flat scallops or if you prefer, leave them joined (butterflied). Beat them with a meat mallet until evenly thin, about 1/4 to 1/3 of an inch.

Beat the egg in a shallow plate, and mix the flour and salt in a similar plate. Dip each chicken breast piece in the egg so it is well coated, then dredge them in the flour until well coated, and set them aside.

About 8 minutes before you wish to serve the duck, heat the butter and oil in a large skillet, over medium high heat. Once the oil is hot, lay the prepared schnitzels in the pan. Cook for 2 to 3 minutes on each side. (If you get them even thinner than described above, more power to your left elbow, but cook them for even less time. Do not overcook them! They should just be in long enough to be browned.)

When they are done, lay them on a serving plate. Drain any excess oil from the pan and return it to the burner, but reduce the heat to medium-low. Give the bowl of sauce ingredients a stir, then pour into the skillet. Cook for about a minute, stirring constantly, until thickened. Drizzle the sauce over the duck breast schnitzels, and serve.




Last year at this time I made Broccoli, Cauliflower & Lentil Salad.

2 comments:

Joanne said...

I love duck but rarely ever cook with it. The sauce on this looks so creamy and delicious!

Ferdzy said...

Yeah, I've always kind of thought of duck as being something to order in a restaurant... no more! I'm going to start cooking it more often.