- 4 female Barbary duck breasts
- 2-3 tbsp black peppercorns, cracked
- 50ml/2fl oz cognac
- 100ml/3½fl oz light gravy (or chicken stock reduced and thickened with arrowroot)
- 100ml/3½fl oz double cream
- 110g/4oz shiitake mushrooms
- 110g/4oz oyster mushrooms
- 30g/1oz dried black trumpet mushrooms, soaked and drained
- 25ml/1fl oz light olive oil
- 2 tbsp butter
- 110g/4oz fresh spinach
- 8 sprigs flatleaf parsley to garnish
- Trim the duck breasts and lightly score the skin side with a sharp knife.
- Spread the cracked peppercorns on to the duck breasts, pressing down the pepper into the breasts. Season with salt.
- Heat a large pan over a moderate heat, and place the duck breasts in, skin-side down. Let them cook for 5 minutes or until the skin is nicely golden and crisp.
- Turn the breasts over, and cook for approximately 4 minutes more.
- Remove the duck breasts from the pan, and keep warm.
- Pour off the fat, and deglaze the pan with the cognac.
- Add the gravy (or stock), stirring well to scrape up the caramelised juices.
- Add the cream and simmer to reduce to sauce consistency.
- Fry the mushrooms in the olive oil, and half of the butter.
- Fry off the spinach in the remaining butter.
- Mix the two together.
- To serve, spoon the spinach and mushroom mixture on to warmed plates. Slice the duck breasts, and arrange on top of the spinach mixture. Surround with the sauce.