Duck Beurre Blanc

Ingredients

• 🧀Butter2 tbsp
  
• 🧀Heavy Cream2 tbsp
  
• 🧂Saltto taste
  
• 🧄Garlic4 cloves, minced
  
• 🥬Bell Pepper1, sliced
  
• 🌶️Black Peppercorns1 tsp
  
• 🫙White Wine150 ml
  
• 🧅Spring Onions3, cut into batons
  
• 🥬Shallots2
  
• 🍗Duck600 g, breast
  

Optional extras

• 🌿Tarragonhandful, to finish
  

Instructions

1. 1

   Mise en place first: everything chopped, measured and within reach — this dish moves quickly once the pan is hot.

2. 2

   Heat the butter and oil in a heavy sauté pan and brown the Duck on all sides without crowding; work in batches if needed.

3. 3

   Set the Duck aside and soften Garlic and Black Peppercorns in the same pan, scraping up the fond.

4. 4

   Deglaze with the wine, letting it bubble and reduce by half, concentrating the flavour.

5. 5

   Return the Duck, add just enough stock to come halfway up, cover, and braise gently until tender.

6. 6

   Finish the sauce with the last knob of butter swirled in off the heat, check for salt, and serve with the pan sauce spooned over.