- 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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