Duck recipe
Duck with Peppercorns Recipe (Magret de Canard aux Grains de Poivre)
Thick meaty duck breast, like steak, should be served medium-rare. Green peppercorn sauce is popular in modern French bistros, but you can also use somewhat milder pink peppercorns.
Roast wild Duck with Juniper Recipe (Canard aux Genievres)
Wild duck should be served slightly underdone or the meat will be very tough. There is little meat on the leg, so one duck will serve only two people —keep the legs for making a tasty stock.