Susan Jung's Bastille Day recipe for duck breast

Tomorrow is the French fete nationale ('national holiday') - Bastille Day, which commemorates the storming of the Bastille in 1789 to release political prisoners. The historic event symbolises the birth of the modern French republic and was celebrated in 1790 with an enormous four-day feast. While you might not be able to devote so many hours to the festivities, these classic dishes will bring authentic French flavours to your table. So raise a toast to liberte, egalite and fraternite - and get cooking.

Duck breast au poivre

This preparation is usually used on steak but it also works well with meaty duck breasts. Magret, the breasts from ducks fattened for foie gras, are large - each weighs about 500 grams and should suffice to feed two. They're also fatty but I recently learned a technique that renders out most of the fat, leaving the skin crisp. Start cooking the breasts, skin-side down, in a cool pan; if you use a hot pan, it sears them, sealing in most of the fat. By using a cool pan, the skin heats slowly, melting the fat, which should be poured off as it collects in the pan (otherwise the breast will almost deep-fry). Duck breast should be cooked so it's still pink inside or it will be dry.

2 large magret, at least 500 grams each

About 10 grams whole peppercorns (ideally, use black peppercorns mixed with at least one of the following: green, pink or white peppercorns)

1 large minced shallot