Duck breast with brandy and watercress sauce
This dish is a real winner for a special occasion. The duck breast skin can also be rendered down and the fat used for roast potatoes.
Ingredients
For the duck breast
- 4 duck breasts, skin removed
- 2 tbsp runny honey
- 1 tbsp sunflower oil
- knob of butter
For the brandy and watercress sauce
- 80g/3oz watercress
- knob of butter
- 2 large banana shallots, peeled and finely chopped
- 4 tbsp brandy
- 300ml/10fl oz double cream
- good dash Worcestershire sauce
- 1 tbsp Dijon mustard
- ½ lemon, juice only
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey.
Heat a frying pan over a high heat until hot. Add the oil and butter. When the butter is foaming, add the duck and fry for about 2 minutes on each side. Transfer to the baking tray and roast for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices.
Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat. Add the shallots and fry for 3–4 minutes. Add the brandy and reduce over a high heat.
Add the cream, Worcestershire sauce and mustard. Season with salt and pepper. Boil for 1 minute, then add the lemon juice, chopped watercress and any duck cooking juices. Reduce the heat and simmer for 1 minute.
Carve the duck into slices and serve with the sauce and the reserved watercress on the side.
Recipe Tips
To prepare ahead, brown the duck breasts for 2 minutes on each side, then chill in the fridge for 1 hour or longer. Preheat the oven to 200C/180C Fan/Gas 6, bring the duck breasts up to room temperature for 10 minutes, then roast for 10–12 minutes until medium–rare. The sauce can be made up to 1 day ahead and chill in the fridge until ready to use, but add the chopped watercress after reheating the sauce. This recipe is not suitable for freezing.
