• 1 Medium size duck, cleaned and dressed
• 1 tbsp Unsalted butter 
• 4 Shallots, chopped
• 5 oz Lean salt pork, diced
• 2 oz. Brandy
• 1 Bouquet garni
• 1 cup White Cooking Wine
• 3 tbsp Roland Green Peppercorns 
•  Fine Sea Salt 
•  Black pepper, ground 

1. Season the duck with sea salt and pepper, cook with the shallots and salt pork in a
large (oven proof) stew pot over medium heat until the duck skin is golden-brown on
all sides.
2. Flambe the duck with Brandy, add the bouquet garni and white cooking wine. Place in
350°F oven until done (about 1 hour), basting often.
3. Once cooked, remove the duck from the stew pot, carve and set aside on a warm
platter.
4. Use a small amount of poultry stock to deglaze the pan. The resulting sauce should be
rich and golden-brown.
5. Add the drained green peppercorns and serve separate from the duck in a sauce dish.