Wild Duck With Cracked Peppers And Apples

4 Granny Smith apples, peeled and cored
juice of 1 lemon
1 tablespoon whole black peppercorns
600 ml/1 pint red wine
2 tablespoons Calvados
2 shallots, peeled and finely chopped
4 wild duck breasts, wiped
salt
1 tablespoon olive oil
150 ml/1/4 pint chicken or game stock
50 ml/2 fl oz single cream

Brush the apples with the lemon juice. Crush the peppercorns in a tea towel with a mallet or rolling pin. Put the apples, peppercorns, wine, Calvados, shallots and duck breasts in a shallow dish. Marinate for 2 hours, turning frequently.

Remove the duck breasts and apples from the marinade and reserve the liquid. Dry the duck on absorbent kitchen paper and sprinkle with a little salt. Heat the oil in a heavy-based pan and fry the meat until golden brown on all sides. Lay the duck in a steamer with the apples. Bring the remaining marinade, stock and cream to the boil. Steam the duck over the stock mixture for 10 to 12 minutes.

Slice the apples. Arrange the duck and apples on a warmed serving dish and keep hot. Reduce the peppered stock by boiling until syrupy. Taste and adjust the seasoning, if necessary, and spoon the sauce over the duck.

SERVES 4