I thought it was about time that I chose a new recipe to do from one of my books and having a couple of duck breasts in the fridge, I found the following winter recipe from James Martin’s book “My Kitchen”, which looked perfect to use with them. The only thing I didnt have at home were the sprouts, as I normally dont eat them but I thought as they were to be thinly sliced that I would give them a go!
It is a very easy recipe to follow and the timings are spot on, so well done to James for coming up with such a tasty and fun recipe to cook. This is what he has to say about it…
This dish is full of strong, wintry flavours. For the best results, buy Brussels sprouts still on the stalk and crisp up the duck before baking to enhance the taste and texture.
3 tbsp Runny Honey
2-4 Duck Breasts
Salt and Black Pepper
For the stir-fry:
2 tbsp Olive oil
5oz/150g Pancetta, diced
4 Shallots, peeled and halved (root left intact)
11oz/300g Brussels Sprouts, outer leaves removed and thinly sliced
8 Brown Cap Mushrooms, sliced
11fl oz/300ml Chicken Stock
2 tbsp chopped flat-leaf parsley
Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.
1 On the hob, heat a frying pan large enough to fry the duck breasts side by side, add the honey and allow to bubble gently.
2 Season both sides of each duck breast with salt and pepper, place into the frying pan, skin side down and cook gently over a medium heat until the duck is crisp and the the honey has turned brown.
3 Transfer the duck breasts into a baking dish, skin side up. Bake in the oven for 8-10 mins (longer for well done), then remove from the oven and set aside to rest for a few minutes before slicing.
4 Meanwhile, add half the olive oil to a non-stick frying pan set over a high heat and fry the pancetta until golden brown. Remove from the pan, dry on kitchen paper and set aside.
5 Drain off the fat from the pan, then set the pan back over the heat, add the rest of the oil and add the shallots to brown them.
6 After they have been cooking for 2-3 minutes, melt half the butter in the pan and tip in the Brusssls sprouts and mushrooms. Sauté for 4-5 minutes to brown a little, adding more butter if necessary, then add the cooked pancetta.
7 Pour in the stock and simmer to reduce for 2 minutes and stir in the rest of the butter. Add the parsley and season with salt and pepper. Place on plates and arrange the sliced duck on top.