Roast Young Duck Marco Polo with green peppers Recipe

Roast a 2.5 kgm (5.5 pound) tender duck in the oven (medium heat) for 45 minutes.

In a saucepan, reduce a mixture of 2 T green Bell pepper juice, 1 T Cognac, 2 T dry white wine. When half reduced, add 2 tablespoons of green pepper.

When it is reduced, add half a liter (15 oz) of duck and veal stock. Keep it at a simmer for 20 minutes, while using a spoon to scoop off any solid particles that may collect on the top. Add 4 T thick fresh cream without stopping,
stirring to keep the sauce homogeneous.

Put the roast duck in a platter and pour the sauce over it.