2 duck breasts - sliced (6 slices per breast)
Pinch salt and pepper
1½ glass champagne
100ml chicken stock
3 egg yolks - beaten
6 tbsps orange juice
130ml double cream
2 tsp green peppercorns (in brine) - crushed
Bunch watercress

METHOD

Season the duck breast with salt and pepper.

Fry the duck breasts in a dry frying pan for 2 minutes each side then place on a plate and keep warm.

Pour the champagne into the frying pan and reduce by half.

Add the stock and simmer for a minute.

In a bowl, add the eggs, orange juice and cream and mix well then pour into the frying pan, turning continuously to avoid lumps.

Add the green peppercorns to the sauce and simmer for 2-3 minutes.

Return the meat to the pan and reheat for a minute.

Serve with a handful of watercress on the side.

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