Ingredients

• 2 tbsp cracked black peppercorns
• 2 duck breasts, skinned
•   salt
• 5 tbsp unsalted butter
• 3 tbsp vegetable oil
• 100ml cognac
• 100ml reduced duck stock
• 100ml double or whipping cream
• 100g fresh spinach
• 100g button mushrooms, wiped clean

Method

1. Spread the cracked peppercorns over the duck breasts, pressing them to encrust, then season the breasts with salt. Heat three tablespoons of the butter and two tablespoons of the oil in a frying pan and gently fry the duck breasts for 4-5 minutes on each side until just cooked through. Remove from the pan and keep warm.
2. De-glaze the pan with the cognac and a little duck stock, stirring well to scrape up the meat juices. Add the double or whipping cream, then simmer to reduce to the sauce consistency preferred.
3. Season the spinach with a little salt and gently fry in half of the remaining butter. Fry the mushrooms in the remaining butter and oil. Mix the spinach and mushrooms together.
4. To serve, spoon the spinach and mushroom mixture on to warmed plates. Slice the duck breasts and arrange on top of the spinach, then surround with the sauce.

Notes