Duck with Port Sauce
Duck with Port Sauce



  • 2 tbsp fennel seeds, toasted
  • 1 tsp peppercorns, toasted
  • 6 duck breasts
  • 1 tbsp salt
  • Steamed kale, to serve
  • Mashed potato, to serve
  • For the Sauce
  • 170ml ruby port
  • 500ml chicken stock
  • 3 tbsp redcurrant jelly
  • ½ orange, zest only
  • Pound the toasted seeds and peppercorns to a coarse powder. Score the duck breast skin, then rub the spice powder and some salt into the skin. Chill for 30 mins in the fridge, then fry in a hot pan for 5 mins, skin-side down. Transfer to a baking tray, skin-side up, and roast for 7 mins at 200C for medium-rare.
  • Meanwhile, make the sauce. Pour most of the fat from the pan, and deglaze with the port. Bubble for 4 mins, then stir in the stock and jelly. Simmer and reduce for 25 mins, then stir in the resting juices from the duck and the orange zest. Simmer for a few more mins, then slice the duck breasts and serve with the sauce, steamed kale, and mashed potatoes.
1 hr
6 serving

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