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Delicious Duck Breasts

    Ingredients

    2 duck breasts

    Salt and ground black pepper

    4 small potatoes, steamed and sliced

    2 garlic cloves, finely diced

    4 slices smoked pancetta, sliced into strips

    Enough Brussels sprouts for 2, steamed

    1 tbsp good hoisin sauce

    2 tbsp olive oil

     

    Method

    Steam the potatoes for 10-12 minutes then slice thickly and set aside.

    Steam the Brussels sprouts for 8 minutes and set them aside.

    Score the skin on each duck breast, season well and place, skin side down, in a heavy-based frying pan on a medium heat.

    Cook for 10 minutes then flip over to the flesh side and cook for a further 5-8 minutes depending on how ‘done’ you want them.

    Set aside to rest on a warm plate.

    Meanwhile, fry the potato slices in the hot duck fat until golden then remove from the pan and fry the pancetta until crispy.

    Tip in the steamed Brussels sprouts and the garlic and cook until the garlic is golden and the sprouts and starting to colour.

    Whisk together the oil and the hoisin sauce, plate up and enjoy!