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1
Remove the silver skin from the duck breast by running a sharp knife between the skin and the meat, lifting the skin away from the meat with your fingers.
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2
This is a detailed, annoying task, similar to unwrapping a new dishwasher.
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3
When youve separated the two, you can set the skin aside to use for a confit.
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4
Cover the meat with plastic wrap and pound it with a rolling pin or the side of a giant cleaver until it is flattened by about 20 percent.
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5
Lightly score the meat to prevent retracting.
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6
Rub one side of the duck steak with the black peppercorns to season it, and salt the other side.
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7
Heat a nice (youre serving tableside, remember?)
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8
pan over medium-high heat.
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9
Let it get quite hot, add the oil, and when it is hot, add the steak.
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10
Cook, turning once, for 1 1/2 minutes on each side.
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11
Take the steak to a plate and set aside.
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12
Pour off any fat from the pan, and then wipe it clean.
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13
Put the pan over medium heat, add the butter, and sweat the shallots for 4 or 5 minutes, until translucent.
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14
Add the mustard, green peppercorns, and Cognac, and mix for 30 seconds.
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15
Add the stock and reduce until almost syrupy, about 2 minutes.
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16
Add the cream and mix well, taste and adjust the seasoning, then reduce for a full 2 minutes.
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17
If you reduce the sauce too much, add stock or water, not cream.
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18
Return the steak to the pan and toss it in the sauce for a few seconds on each side.
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19
Serve on a silver tray with the sauce and fries on the side.
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20
You could also tie 2 small duck breasts together, flesh to flesh, and roast them in the pan for 3 minutes per side, then finish in a 425F (220C) oven for 4 minutes (see photo opposite).
