74. Duck breasts with broccoli and peperoncino


1 head of broccoli
4 duck breasts
Olive oil
1 large garlic clove, roughly chopped
1/2 small fresh red chilli, deseeded and thickly sliced
200ml White wine
dash Worcestershire sauce
salt and fresh ground black pepper


1. Preheat the oven to 240°C/gas 9.

2. Prepare the broccoli by peeling the central stalk and dividing the whole into florets -make sure you keep the stalks attached and keep them long.

3. Bring a pan of salted water to the boil, add the broccoli and blanch for a couple of minutes. Drain and set aside to cool.

4. Cut the duck breasts into three, and score the skin with a sharp knife, Season with salt and pepper.

5. Pre-heat a large frying pan, add 1/2 tablespoon of oil, and sear the duck breast, skin side down, over medium-high heat. When the skin is brown, turn and sear the other side. Reserve the pan juices.

6. Place the duck in a small roasting pan and roast in the pre-heated oven for 7 minutes if you like your duck rare, or 10 minutes for well done. Remove from the oven and set aside to rest in a warm place.

7. Heat 1 tablespoon of oil in another frying over medium heat. Add the garlic and chilli and cook for a minute until the garlic is just coloured. Toss the broccoli florets in the pan and season with salt and pepper. Remove from the heat and keep warm.

8. To make a sauce for the duck, warm the reserved duck juices over medium heat. Add the white wine and simmer until reduced.

9. Add a little olive oil - this will make the sauce separate slightly. Then add a dash of Worcester sauce and let it warm through gently.

10. Serve the duck with the broccoli and drizzle with the sauce.