Duck breast with brandy and watercress sauce recipe
 This dish is a real winner for a special occasion. The duck breast skin can also be rendered down and the fat used for roast potatoes. 4 duck breasts, skin removed 2 tbsp runny honey 1 tbsp sunflower oilknob of butter 4 duck breasts, skin removed 2 tbsp runny honey 1 tbsp sunflower oil knob of butter 80g/3oz watercress knob of butter 2 large banana shallots, peeled and finely chopped4 tbsp brandy300ml/10fl oz double creamgood dash Worcestershire sauce1 tbsp Dijon mustard½ lemon, juice onlysalt and freshly ground black pepper 80g/3oz watercress knob of butter 2 large banana shallots, peeled and finely chopped 4 tbsp brandy 300ml/10fl oz double cream good dash Worcestershire sauce 1 tbsp Dijon mustard ½ lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. 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. 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. 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. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. 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. 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. 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. 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. 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. 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. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. Recipe tips To prepare ahead, brown the duck breasts for 2 minutes on each side, then chill in the fridge for 1 hour or longer. Preheat the oven to 200C/180C Fan/Gas 6, bring the duck breasts up to room temperature for 10 minutes, then roast for 10–12 minutes until medium–rare. The sauce can be made up to 1 day ahead and chill in the fridge until ready to use, but add the chopped watercress after reheating the sauce. This recipe is not suitable for freezing.