• 2 large Gressingham duck breasts, skin removed
  • 1 large bunch watercress
  • 1 lime, quartered
  • Small loaf crusty bread
  • 2 tablespoons vegetable oil

For the jalapeno chilli butter

  • 250g softened, unsalted butter
  • 1 large jalapeno, finely sliced or 1 tablespoon of jalapeno slices
  • Zest and juice of one lemon
  • Zest and juice of one lime
  • 1 tablespoon roughly chopped flatleaf parsley
  • 1 tablespoon roughly chopped fresh coriander
  • 1 clove finely diced garlic
  • 2 tablespoons of Stoke’s barbecue sauce
  • 2 tablespoons of Stoke’s tomato ketchup
  • Small teaspoon salt
  • A few turns of the pepper mill


  1. Firstly, steep the watercress in cold water to wash and freshen. Set aside.
  2. Next, prepare the butter. You can place all the ingredients into a blender or food processor and blitz for 20 – 30 seconds. Scrape out into a bowl and set aside.
  3. Now prepare the duck steaks. With a sharp knife, carefully cut the duck breasts in half horizontally so that you have four flat “steaks”. Rub a little oil on both sides of the duck and lightly season with a little salt and pepper on both sides.
  4. Place a frying pan big enough to hold the four steaks, onto a high heat (or use two small pans) and put in 1 tablespoon of vegetable oil. When the pan starts to smoke, using tongs place the steaks into the pan and cook for one minute.  Flip over and cook for a further minute, then take off the heat (the steaks should be a little pink in the middle, but if you prefer your duck well done, cook for longer each side). Place a generous dessert spoon of butter on each steak.
  5. Prepare to serve by removing the watercress from the water and vigorously shake off any excess moisture. Divide the watercress between four plates if a starter, or two for a main. With a fish slice, lift each duck steak onto the watercress and drizzle over any juices from the pan. Serve with lime wedges and crusty bread.