Duck breast in pink pepper and fruit sauce

Ingredients for 4 servings:

• 2 duck breasts
• 100 g butter
• 125 ml sweet white wine
• 250 g mixed wild berries
• Szechuan pepper, red
• 250 ml cream
• 1 red chili pepper(s)
• a little powdered sugar (a touch)
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

Dry the duck breasts and cut the fat diagonally into several thin strips with a sharp knife. Rub half the red peppercorns and half the ground Sichuan peppercorns between the strips. Melt the powdered sugar in a pan, then add the butter and let it foam. Just before the butter browns, place the two duck breasts skin-down in the pan. Reduce the heat and fry the duck breasts over low heat for eight minutes, first skin-side down, then meat-side down. Season with salt. Then remove, wrap in tin foil, and keep warm. Deglaze the pan with white wine and pour in the cream. Season again with red peppercorns and Sichuan peppercorns, and add a small, finely chopped red chili. Add half of the mixed berries (frozen or fresh). Simmer. Purée with a hand blender, then season again with pepper and salt. Add the remaining berries. Cut the duck breasts into thin slices and place them in the sauce. The cooking time depends on the duck’s taste and thickness. Some breasts need only 6 minutes per side, others 10 minutes. If you want them very rare, cook them for no longer than 8 minutes per side. Homemade dumplings go well with this dish.