Reply to "Pan-seared magret with green peppercorn sauce (Don't even think about it, Bella!)"

Bella, if you're using green peppercorns, they mustn't be dried when you cook with them. If you buy dried, you have to soak them in a liquid to bring out their flavor. I use Cognac.

Magret is breast of Muscovy duck. It doesn't have the texture of fowl. It has the feel and texture of veal.

My favorite sauce of all is green peppercorn sauce.
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