• 2 Duck Breasts
  • 2 tbsp. Szechuan Peppercorns
  • 3 tbsp. port
  • 2 tbsp. Red Wine Vinegar
  • 4 tbsp. Gourmet Classic Blackcurrant Patisserie Glaze
  • 200g Tenderstem Broccoli


  • Lightly score the skin of the duck breasts. Press the peppercorns into the skin and season with salt.
  • Pan-fry skin-side down over a high heat for 6 minutes, until crisp, then turn over and fry for 4 minutes more. Remove and set aside to rest. Pour the fat out of the pan.
  • Add port, red wine vinegar and Blackcurrant Glaze to the pan. Bubble for 2 minutes until thickened, then season to taste.
  • Meanwhile, bring a small pan of salted water to the boil and cook the broccoli for 3 minutes, until tender, then drain and set aside.

To serve

  • Slice the duck breast on the diagonal, spoon over the blackcurrant Glaze and serve with the broccoli and some mash,
    if you like.

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