Duck Breast with Peppercorn Sauce

Read it through once before you start the pan.

1. 1Step 1. Score the skin of both duck breasts in a crosshatch without cutting into the flesh.
2. 2Step 2. Season both sides of the duck breasts with half the salt and the black pepper.
3. 3Step 3. Set the duck breasts skin-side down in a cold, dry skillet over medium-low heat and cook for 12 minutes, until the skin is crisp and the fat has rendered.
4. 4Step 4. Increase the heat to medium, turn the duck breasts over and cook flesh-side down for 3 minutes, until the thickest part feels springy but still gives a little when pressed.
5. 5Step 5. Transfer the duck breasts to a warm plate, skin-side up, and leave them to rest while you cook the broccoli and make the sauce.
6. 6Step 6. Pour all but 1 tbsp of the duck fat into a heatproof bowl.
7. 7Step 7. Add the broccoli to the skillet with a pinch of the remaining salt and sauté over medium-high heat for 5 minutes, until tender-crisp.
8. 8Step 8. Transfer the broccoli to a serving dish.
9. 9Step 9. Lower the heat to medium, add the shallots to the skillet and cook for 2 minutes, until softened.
10. 10Step 10. Pour in the chicken stock and the green peppercorns, scraping up the browned bits from the base of the skillet, and simmer for 3 minutes, until reduced by half.
11. 11Step 11. Stir in the heavy cream and simmer over low heat for 2 minutes, until the sauce coats the back of a spoon.
12. 12Step 12. Taste the sauce and season with as much of the remaining salt as it needs; you may not need it all.
13. 13Step 13. Slice the duck breasts across the grain, arrange on plates with the broccoli and spoon the peppercorn sauce over the duck.