A nice 1 pound Magret duck breast with a nice layer of fatty blubber (Muscovy or other varieties will also do)
1/3 cup of Calvados (apple brandy)
1 teaspoon of dried green peppercorns, whole
1 teaspoon of grated dried ginger (fresh ginger will also do, just use ½ teaspoon)
1/4 cup of demi-glace
1 shallot, minced
2 tablespoon of butter
a 1/4 of a fresh green apple, peeled and chopped fine
salt

Score the duck's fat into ¼ inch criss-cross marks without cutting into the meat. Sprinkle with salt.

Heat a heavy pan on medium and heat up 1 tablespoon of the butter. Once the butter is foaming, put the heat on low and put the duck in fat side down. Cook on low for 12 minutes, occasionally pouring off the rendered fat. Flip and cook an additional 5 minutes. Remove and keep warm.

Pour off most of the fat and add the shallots and cook for 2 minutes. Add the calvados, peppercorns, demi-glace and ginger. Use a match to light on fire and burn off the alcohol. Reduce to half the volume and add the apple and butter.

Slice the duck and pour the sauce over the slices.

Serves 2.