Roast the ducks in a hot oven (400F) without any additional fat for 30 minutes, turning twice to brown all over. Cut immediately into pieces, collecting the juice. Cut the legs first, then the wings, and slice the fillets into strips after having removed the skin. The meat must be reddish and rare, keep warm without further cooking. Cut the carcass into small pieces, remove the too fatty parts. Slice the shallots thinly, fry them gently in a tablespoon of butter with the carcass. As soon as brown, add the white wine and the brandy, cover, braise for 20 to 25 minutes over a brisk heat. Pour all the contents of the casserole into a sieve, collect the juice, squeeze so that all the juice comes out; if need be, rinse with 1 or 2 tablespoons boiling water. Leave to rest for a few minutes to skim off all the fat which will come to the top. Crush the green peppercorns coarsley, add to the sauce with 4 or 5 tablespoons cream and the cornstarch dissolved in a little cold water. Cook gently for 10 to 15 minutes and skim if need be. Salt. Clean the casserole and put in the fillet strips which were kept aside and their juice, pour the boiling sauce onto them, cover and keep warm. Finish the cooking of the duck legs under the grill of your oven. The skin must be crispy.
