Preheat the oven to 180°C.
Season the duck with salt and pepper and brown skin-side down in a frying pan.
Roast the duck in the oven for 8 to 10 minutes then let it rest on a board.
Deglaze the pan with red wine and simmer until reduced by half.
Stir in the cream and crushed peppercorns and simmer gently.
Boil the basmati rice in water for 8 to 10 minutes until tender and drain.
Coat a ramekin with melted butter and chopped parsley.
Mix the remaining butter and herbs into the rice and press into the ramekin.
Slices the duck and serve with the unmolded rice, broccoli, and sauce.