- 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
- Firstly, steep the watercress in cold water to wash and freshen. Set aside.
- 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.
- 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.
- 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.
- 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.