Duck breasts with broccoli and peperoncino

A dinner party winner from Giorgio Locatelli – duck breasts in a zesty sauce with chilli-spiked broccoli
By Giorgio Locatelli
Duck breasts with broccoli and peperoncino
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 1 head of broccoli
  • 4 duck breast
  • olive oil
  • 1 large clove garlic, roughly chopped
  • ½ small fresh red chillies, seeds removed, thickly sliced
  • 200 ml white wine
  • dash Worcestershire sauce
  • black pepper


1. Preheat the oven to 240C/220C fan/gas 9.

2. Prepare the broccoli by peeling the central stalk and dividing the whole into florets – make sure you keep the stalks attached and keep them long.

3. Bring a pan of salted water to the boil, add the broccoli and blanch for a couple of minutes. Drain and set aside to cool.

4. Cut the duck breasts into three, and score the skin with a sharp knife. Season with salt and pepper.

5. Preheat a large frying pan, add ½ tablespoon of oil and sear the duck breasts skin-side down over medium-high heat. When the skin is brown, turn and sear the other side. Reserve the pan juices.

6. Place the duck in a small roasting pan and roast for 7 minutes if you like your duck rare, or 10 minutes for well done. Remove from the oven and set aside to rest in a warm place.

7. Heat 1 tablespoon of oil in another frying pan over a medium heat. Add the garlic and chilli and cook for a minute until the garlic is just coloured. Toss the broccoli florets in the pan and season with salt and pepper. Remove from the heat and keep warm.

8. To make a sauce for the duck, warm the reserved duck juices over medium heat. Add the white wine and simmer until reduced.

9. Add a little olive oil – this will make the sauce separate slightly – then add a dash of Worcestershire sauce and let it warm through gently.

10. Serve the duck with the broccoli and drizzle with the sauce.

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