This luxurious and elegant Marry Berry Duck Breast with Brandy and Watercress Sauce is made with succulent duck breasts, rich double cream, brandy, shallots, and peppery fresh watercress. The result is a beautifully tender duck paired with a velvety sauce that’s perfect for special dinners. The dish comes together in about 30 minutes and serves 4. Pair it with creamy mashed potatoes or roasted seasonal vegetables for a sophisticated meal.
Marry Berry Duck Breast with Brandy and Watercress Sauce Ingredients
- 4 duck breasts, skin removed
- 2 tbsp runny honey
- 1 tbsp sunflower oil
- Knob of butter
For the brandy and watercress sauce
- 75g (3oz) watercress
- Knob of butter
- 2 large banana shallots, finely chopped
- 4 tbsp brandy
- 300ml (½ pint) pouring double cream
- Good dash of Worcestershire sauce
- 1 tbsp Dijon mustard
- Juice of ½ lemon
How To Make Marry Berry Duck Breast with Brandy and Watercress Sauce
- Preheat the oven: Set to 200°C/180°C Fan/Gas 6 and line a baking sheet.
- Season and sear the duck: Salt and pepper the duck, drizzle with honey, and sear both sides in oil and butter for 2 minutes each.
- Roast the duck: Transfer to baking sheet and roast for 8–10 minutes, then rest under foil for 10 minutes.
- Make the sauce: Fry shallots in butter, add brandy and reduce. Stir in cream, Worcestershire sauce, mustard, lemon juice, and chopped watercress. Simmer for 1 minute.
- Serve: Slice duck, pour over sauce, and garnish with extra watercress.
Recipe Tips
- Prep ahead smartly: Brown duck ahead and refrigerate. Roast just before serving.
- Don’t skip resting: It helps the juices redistribute and keeps the duck tender.
- Use good-quality cream: Full-fat pouring cream makes the sauce richer.
- Add watercress last: For a fresh flavor and vibrant green color.
What To Serve With Duck Breast
This dish is delicious with creamy mashed potatoes, buttered green beans, or roasted root vegetables. A glass of Pinot Noir or a dry Riesling makes a great pairing for the rich sauce.
How To Store Duck Breast
Refrigerate: Store duck and sauce separately in airtight containers for up to 2 days.
Freeze: Not suitable for freezing due to the cream and fresh watercress.
Duck Breast Nutrition Facts
- Calories: 560
- Total Fat: 36g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Sugar: 6g
- Protein: 42g
- Sodium: 300mg
FAQs
Can I leave the skin on the duck?
You can, but remove excess fat if you do. The original recipe uses skinless breasts.
Is the sauce alcoholic?
Most alcohol cooks off, but you can substitute with stock if preferred.
What’s a good watercress substitute?
Try baby spinach or rocket if watercress isn’t available.
Can I make this ahead?
Yes. Brown duck and make sauce ahead, refrigerate, and finish cooking before serving.
Marry Berry Duck Breast with Brandy and Watercress Sauce
Description
Tender duck breasts paired with a creamy, brandy-infused watercress sauce—perfect for elegant dinners.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan).
- Season duck, drizzle with honey, sear in oil and butter 2 mins per side.
- Roast duck for 8–10 minutes, then rest under foil 10 minutes.
- Fry shallots in butter, add brandy, reduce slightly.
- Stir in cream, mustard, Worcestershire, lemon, and chopped watercress.
- Simmer for 1 min, add duck juices.
- Slice duck, serve with sauce and watercress garnish.
Notes
- Sauce can be made ahead; add watercress after reheating.
- Rest duck to lock in moisture and tenderness.
- Avoid freezing the sauce due to cream content.
- Use leftover rendered duck fat for roast potatoes.