Duck breast with honey, mustard, peppercorn
A classic duck dish, serve with creamy mash and green beans
- 2 Gressingham duck breasts
- 50g butter
- 1 tsp light olive oil
- 1 shallot, peeled and finely chopped
- 1 tsp green peppercorns
- 150 ml chicken stock
- 50 ml double cream
- 50 ml red wine
- 1 tsp Dijon mustard
- 1 tbsp clear honey
- Pre heat your oven to 200c or 180c fan, gas mark 6
- Score the skin of the duck breasts and pat dry. Season both sides.
- Place a small frying pan onto a low to medium heat and put in the butter and oil. When butter has melted add the shallots and peppercorns, frying them until softened. Crush a few of the peppercorns with the back of a spoon. Add the remaining ingredients and turn the heat up to full until the liquid becomes thickened, stirring occasionally to make sure nothing sticks to the pan. Take off heat.
- Lay the duck breasts skin side down into a cold, unoiled frying pan. Cook over a low to medium heat for 6-8 minutes until the skin is golden and crispy (regularly draining off any fat carefully into a bowl). Turn the duck breasts over to seal the meat side for 30 seconds and then transfer to a roasting tray and into the oven for 8-12 minutes depending on how you like your duck cooked.
- After cooking time place the duck somewhere warm to rest for 10 minutes. Add any juices to your sauce pan.
- When you are ready to serve, gently reheat the sauce, carve the duck in half lengthways and serve onto 2 plates with your vegetables. Pour the sauce over and around the duck.