Seared Duck Breast with
Madeira Sauce

Method

Preheat oven to 200C

Trim the fat around the edges of the duck breasts and remove any sinew. Score the skin 2-3cm apart and season all over with salt and freshly ground black pepper.

Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 7 to 8 minutes or until the fat is well rendered and the skin is golden and crispy. Put in the oven for 10-15 minutes. Remove from the oven and leave to rest.

For the Madeira sauce combine the sherry vinegar, port and Madeira. Bring to the boil and cook until reduced by half. Add the chicken stock and thyme. Bring to the boil and reduce to the consistency of a sauce. Pass through a fine sieve and keep the sauce warm.

Serve with seasonal vegetables and a side of creamy mashed potatoes, this elegant dish is perfect for a special occasion.

Ingredients

2 x free-range duck breasts
20ml sherry vinegar
300ml Madeira
100ml port
300ml chicken stock
1 sprig of thyme