Duck Breast with
Madeira Sauce

This duck with a rich Madeira sauce is a classic combination packed full of big flavours.
A beautiful dish served with Savoy cabbage and fondant potatoes.

INGREDIENTS

1 x 250g free-range duck breast

20ml sherry vinegar

300ml Madeira

100ml port

300ml chicken stock

1 sprig of thyme

METHOD

Preheat oven to 200C

Take the duck breast, trim the fat around the edges 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 about 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 again and reduce to the consistency of a sauce. Pass through a fine sieve and keep the sauce warm.
Serve with Savoy cabbage and fondant potatoes.