Origin of dish:
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Type of cooking:
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.