Steemit Culinary Challenge #9: Cognac Flambé Duck Breast with Cream...

Kampot peppercorns are quite famous around the world. Just like a real Champagne, Kampot pepper can only be produced in one particular region in Cambodia. I bought mine (green, red, and black pepper) on one of the many pepper farms scattered around Kampot.

Kampot pepper has a fruity, floral, delicate and unique aroma loved by many culinary chefs. Since 2010, it is a certified appellation of origin product, and I must say, it truly deserves this stamp. I have been using this pepper for the past 5 years, and it is def my favorite. Once you go Kampot pepper, there is no turning back. Not sure if you can easily find it outside Cambodia though.

Before we start cooking some pics of the Kampot Pepper Farm

Pepper is grown vertically

Pepper drying in the sun

Selection of the pepper. Too small or wrong colored peppercorns are removed by hand, which takes one person several hours to select only one kilo of pepper

Ingredients (serves 2)

For the veggies

14 ounce new or baby potatoes, halved (no need to peel)
2 cups carrot, roughly chopped
5 clove garlic, skin on and lightly crushed
Sea salt and black Kampot pepper to taste
Dried or fresh rosemary to taste
1 tbsp olive oil

For the flambé duck

2 small duck breasts with skin (or one big on to share)
Black Kampot pepper to taste
1/8 to 1/4 cup cognac or brandy to flame

For the sauce

1/4 cup chicken stock or broth
1/2 cup cream
1/4-1/2 cup fresh green Kampot peppercorn
Black Kampot pepper and sea salt to taste

Directions

Preheat the oven to 400°F or 200°C.
Add carrots, crushed garlic, and potatoes to a baking sheet. Season with rosemary, salt, and Kampot pepper. Drizzle with 1 tbsp olive oil and toss to coat.
Roast for 30-40 minutes. Toss every 10-15 minutes.
Meanwhile, score the duck meat on the skin side with a sharp knife. Season beast with fresh cracked black Kampot pepper.
Add duck breast, skin-side down in a cold skillet or pan. Heat over medium-high heat. No cooking oil needed. The fat will provide enough grease to cook the breasts. Cook for 6-8 minutes (depending on how thick the fat layer is) skin down or until golden brown. Pour off the fat regularly. Turn breast and cook for another 2-3 minute or until breasts are medium rare to medium.
When almost ready, add fresh green peppercorns to the pan. Then the alcohol is added to the hot pan to create a burst of flames. Make sure to do this away from your cooking flame and hood.
Transfer the breasts to a plate or cutting board, cover with aluminum foil and let rest for 5 minutes.
Meanwhile, make the sauce. Add cream and chicken stock to the skillet with the fresh peppercorn. Stir well and season with salt and Kampot pepper to taste. Allow to thicken while stirring.