Mary Berry’s Duck Breast with Brandy and Watercress Sauce
As seen on BBC 2 series Mary's Foolproof Dinners, this simple, flavourful dinner serves perfect cooked duck breast with a creamy brandy and watercress sauce.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
A real winner for a special occasion. The sauce can be made ahead and the watercress added just before serving. Duck breasts can be browned ahead, then oven roasted for 10–12 minutes, according to size, just before serving. The duck breast skin can be rendered down and used for roast potatoes.
Ingredients
| 4 | duck breasts, skin removed |
| 2 tbsp | runny honey |
| 1 tbsp | sunflower oil |
| Knob of | butter |
| For the brandy and watercress sauce: | |
|---|---|
| 80g (3¼oz) | watercress |
| Knob of | butter |
| 2 | large banana shallots, finely chopped |
| 4 tbsp | brandy |
| 300ml (½ pint) | pouring double cream |
| Good dash of | Worcestershire sauce |
| 1 tbsp | Dijon mustard |
| Juice of ½ | lemon |
Method
Preheat the oven to 200°C/180°C Fan/Gas 6. Line a baking sheet with non-stick baking paper.
Season the duck breasts with salt and freshly ground black pepper, then drizzle with the runny honey.
Place 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 prepared baking sheet and roast in the oven for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with foil and leave to rest for 10 minutes.
Meanwhile, make the sauce. Set a few pieces of watercress aside for garnish, 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, Dijon and seasoning.
Boil for 1 minute, then add the lemon juice, chopped watercress and any duck juices. Reduce the heat and simmer for 1 minute.
Carve the duck into slices and serve with the sauce and some fresh watercress on the side.
Mary’s Tips: To prepare ahead, brown the duck breasts for 2 minutes on each side, then place in the fridge until needed. Bring the duck up to room temperature, then roast at 200°C/180°C Fan/Gas 6 for 12 minutes. Make the sauce up to a day ahead, but add the chopped watercress after reheating. Not suitable for freezing.
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