James Martin's pan-fried duck breast recipe

Name: James Martin's pan-fried duck breast recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Splash of rapeseed oil, for frying; 1 pinch Salt and freshly ground black pepper, to taste; 2 Duck breasts; 1 Carrot, peeled, diced; 2 Celery stalks, trimmed, diced; 1 Onion, chopped; 2 Garlic cloves, peeled and grated; 100 g (3.5oz) Watercress; 1 Lemon; 300 ml (10.6fl oz) Pomegranate juice; 45 g (1.6oz) Light brown sugar; 3 tbsp Red wine vinegar; 10 Duck wings; 500 ml (17.6fl oz) Duck/chicken stock

Servings: persons

1 Splash of rapeseed oil, for frying
1 pinch Salt and freshly ground black pepper, to taste
2 Duck breasts
1 Carrot, peeled, diced
2 Celery stalks, trimmed, diced
1 Onion, chopped
2 Garlic cloves, peeled and grated
100 g (3.5oz) Watercress
1 Lemon
300 ml (10.6fl oz) Pomegranate juice
45 g (1.6oz) Light brown sugar
3 tbsp Red wine vinegar
10 Duck wings
500 ml (17.6fl oz) Duck/chicken stock

1
Pre-heat the oven to 200c
2
For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat.
3
Add the duck and fry until browned all over.
4
Add the vinegar, pomegranate juice and sugar and continue to cook until it forms a deep golden-brown caramel.
5
Continue to cook for 3-4 minutes, shaking the pan from time to time to prevent the duck wings sticking to the bottom and to coat them in the caramel.
6
Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes, or until the sauce is thick enough to lightly coat the back of a spoon.
7
Skim any froth that rises to the surface from time to time during cooking.
8
Meanwhile to cook the duck breasts, put the breast into a cold over proof pan and cook on a low heat, fat side down until the fat beings to render and turns a golden brown.
9
Turn over and cook for a further 2 minutes.
10
Place the duck breasts into the oven and cook for 10 minutes.
11
Remove and allow to rest for 10 minutes.
12
Heat another splash of oil in a separate frying pan; add the watercress and spinach and cook until wilted, stirring well.
13
Season, to taste, with salt and freshly ground black pepper.
14
Just before serving, strain the sauce through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper.
15
To serve, arrange some of the wilted watercress into the centre of each of four serving plates.
16
Place the cooked breasts on top of each portion of watercress.
17
Drizzle over the sauce.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Splash of rapeseed oil, for frying, 1 pinch Salt and freshly ground black pepper, to taste, 2 Duck breasts, 1 Carrot, peeled, diced, and more.

Yes, James Martin's pan-fried duck breast recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!