23 December 2012,21:22 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Brush the apples with the lemon juice. Crush the peppercorns in a tea towel with a mallet or rolling pin.
  • Put the apples, peppercorns, wine, Calvados, shallots and duck breasts in a shallow dish. Marinate for 2 hours, turning frequently.
  • Remove the duck breasts and apples from the marinade and reserve the liquid.
  • Dry the duck on absorbent kitchen paper and sprinkle with a little salt.
  • Heat the oil in a heavy-based pan and fry the meat until golden brown on all sides. Lay the duck in a steamer with the apples.
  • Bring the remaining marinade, stock and cream to the boil. Steam the duck over the stock mixture for 10 to 12 minutes.
  • Slice the apples. Arrange the duck and apples on a warmed serving dish and keep hot.
  • Reduce the peppered stock by boiling until syrupy.
  • Taste and adjust the seasoning, if necessary, and spoon the sauce over the duck.
  • Serve hot.


  • 8 Granny Smith apples, peeled and cored
  • Juice of 2 lemons
  • 2 tablespoons whole black peppercorns
  • 1 liter red wine
  • 4 tablespoons Calvados
  • 4 shallots, peeled and finely chopped
  • 8 wild duck breasts, wiped
  • Salt
  • 2 tablespoons Cooking oil
  • 300 ml chicken or game stock
  • 100 ml single cream

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