Duck with 3 Peppercorn Sauce

Yield:	1 Servings
Categories:

3		Whole duck breasts
6		Duck legs, thigh bones removed
		Salt and freshly ground black pepper
30		Pink peppercorns
20		Green peppercorns
1/4	c	Cognac
1	c	Brown veal stock
3	tb	Unsalted butter, softened