For the sauce: Peel and finely dice the shallots and garlic. Pick the leaves from the thyme and discard the stalks.
In a sauce pan, fry the shallots in the butter until soft and caramelised. Add the garlic and thyme and cook for a further 2 minutes. Add the cognac to the pan, flambée and reduce to a syrup. Next add the chicken stock and reduce by half. Finally add the double cream and bring to the boil. Add the peppercorns and season with salt and lots of pepper.
For the champ potatoes: Cook the potatoes in salted water until tender. Finely slice the spring onion and finely chop the parsley.
When the potatoes are cooked, crush them with a fork and mix in the spring onions, parsley, seasoning and butter. Keep to one side and re-heat later.
For the courgettes: Cut the courgettes lengthways into quarters. Then cut again into chunks. Peel and finely dice the garlic.
Heat a frying pan until hot. Add a splash of olive oil and then the courgettes and allow to colour on all sides. Season with salt and pepper and when the courgettes are just cooked stir through the garlic and the sun blushed tomatoes.
Prepare your duck breast by removing any sinews and trimming away any excess fat. Score the skin in a diamond shaped pattern making sure to not cut into the flesh.
Season both sides of the duck breast with salt and pepper. Cook the duck breast skin side down in a frying pan over a medium heat. As the duck releases fat, drain this off and continue until the skin is crispy and golden brown. Turn it over onto the flesh side and brown all of the flesh, reduce the heat and cook until the duck breast is firm to touch. Allow the duck to rest for 5 minutes before serving.
Whilst the duck is resting make sure the potatoes, courgettes and sauce are hot.
To serve, fill a stainless steel ring with potatoes, place some courgettes next to the potatoes, place the duck on top and finish the dish with the peppercorn sauce.
«Vary the vegetables that accompany this dish by using broccoli or green beans and just gently sautéing in garlic and olive oil after cooking in boiling water.»
Roasted duck breast served with baby potatoes and spring onions, garlic roasted courgettes and a pink peppercorn sauce.