Duck breast with brandy and watercress sauce

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

2. 2

   To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Carve the duck into slices and serve with the sauce and the reserved watercress on the side.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.