Duck Fillets with Green Peppercorn Sauce

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Sue Byrom

ingredients

• 4 boneless duck breasts
• 1/2 cup glace de canard or glace de volaille
• 1 cup heavy cream or crème fraiche
• 4 t. water-packed green peppercorns
• 2 T. butter
• Salt and freshly ground pepper

Source: Sue Byrom

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