Summary

Ingredients

• 2 duck breast (fillet)
• 1 teaspoon marjoram
• 1 tablespoon oil
• 3 tablespoon cognac
• 400 ml chicken broth
• 5 tablespoon whipped cream
• 1 tablespoon pepper - grains, green, pickled
• 2 tablespoon poultry stock

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Instructions

1. Wash the fillets, pat dry and rub the meat side with marjoram and pepper.
2. First fry the fillets with the skin side down for 8-10 minutes in 1 tablespoon of oil. Turn, fry briefly on the meat side and season with salt and pepper. Fry for another 15-20 minutes over low to medium heat. Wrap in aluminum foil and let rest for about 5 minutes.
3. Deglaze the roast with the cognac, stock and cream. Add the peppercorns and poultry stock. Bring the sauce to the boil and simmer for approx. 5 minutes. Thicken the sauce and serve with the duck breast fillets.