James Martin's pan-fried duck breast recipe

James Martin's pan-fried duck breast recipe

This scrumptious dish teams pan-fried duck breast with a sweet pomegranate sauce and wilted watercress and spinach.

Ingredients

For the sauce
  • 1 Lemon
  • 300 ml Pomegranate juice
  • 45 g Light brown sugar
  • 3 tbsp Red wine vinegar
  • 10 Duck wings
  • 500 ml Duck/chicken stock
  • 1 Lemon
  • 10.6 fl oz Pomegranate juice
  • 1.6 oz Light brown sugar
  • 3 tbsp Red wine vinegar
  • 10 Duck wings
  • 17.6 fl oz Duck/chicken stock
  • 1 Lemon
  • 1.3 cups Pomegranate juice
  • 1.6 oz Light brown sugar
  • 3 tbsp Red wine vinegar
  • 10 Duck wings
  • 2.1 cups Duck/chicken stock
For the duck breasts
  • 1 Splash of rapeseed oil, for frying
  • 1 pinch Salt and freshly ground black pepper, to taste
  • 2 Duck breasts
  • 1 Carrot, peeled, diced
  • 2 Celery stalks, trimmed, diced
  • 1 Onion, chopped
  • 2 Garlic cloves, peeled and grated
  • 100 g Watercress
  • 1 Splash of rapeseed oil, for frying
  • 1 pinch Salt and freshly ground black pepper, to taste
  • 2 Duck breasts
  • 1 Carrot, peeled, diced
  • 2 Celery stalks, trimmed, diced
  • 1 Onion, chopped
  • 2 Garlic cloves, peeled and grated
  • 3.5 oz Watercress
  • 1 Splash of rapeseed oil, for frying
  • 1 pinch Salt and freshly ground black pepper, to taste
  • 2 Duck breasts
  • 1 Carrot, peeled, diced
  • 2 Celery stalks, trimmed, diced
  • 1 Onion, chopped
  • 2 Garlic cloves, peeled and grated
  • 3.5 oz Watercress

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 2

Step-by-step

  1. Pre-heat the oven to 200°C/fan 180°C/gas 6.
  2. For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat. Add the duck wings and fry until browned all over.
  3. Add the vinegar, pomegranate juice and sugar and continue to cook until it forms a deep golden-brown caramel. Continue to cook for 3-4 minutes, shaking the pan from time to time to prevent the duck wings sticking to the bottom and to coat them in the caramel.
  4. Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes, or until the sauce is thick enough to lightly coat the back of a spoon. Skim any froth that rises to the surface from time to time during cooking.
  5. Meanwhile to cook the duck breasts, put the breast into a cold over proof pan and cook over the hob on a low heat, fat side down until the fat begins to render and turns a golden brown. Turn over and cook for a further 2 minutes.
  6. Place the duck breasts into the oven and cook for 10 minutes. Remove and allow to rest for 10 minutes.
  7. Heat another splash of oil in a separate frying pan; add the watercress and spinach and cook until wilted, stirring well. Season, to taste, with salt and freshly ground black pepper.
  8. Just before serving, strain the sauce through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper.
  9. To serve, arrange some of the wilted watercress into the centre of each of four serving plates. Place the cooked breasts on top of each portion of watercress. Drizzle over the sauce.

Also worth your attention:

More recipes from James Martin

Recipe courtesy of POM Pomegranate juice

 

 

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