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Duck cutlets in green pepper sauce

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 15 minutes
 
Ingredients (serves 4):


Method:

Cut each cutlet in half lengthways, to make four equal pieces of meat.
Put them all skin-side down in a frying pan, and cook over a low heat for 8 minutes.
Discard fat, turn meat and cook for a further 4 minutes.
Remove meat from pan and keep warm. Deglaze pan with vermouth and add green pepper, cream and stock.
Lightly salt, add pepper to taste.
leave to simmer for 2 minutes over a low heat, to allow sauce to thicken.
Serve duck with sauce, with potatoes Dauphinoise, fresh pasta or boiled potatoes and green salad.

Advice: Enjoy with a Cahors or Bergerac red.

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