Chef’s Table in Season

Pan-roasted duck breast with poached rhubarb, Jersey Royal potato & watercress croquettes and redcurrant sauce

Revisit this seasonal recipe from Jorge Santos, head chef at Russell’s of Broadway

Place the potatoes in a pan with water and bring to the boil. Cook for 10-15 minutes until tender. Drain and mash and leave to cool.
Heat the butter in a large sauté pan, add the shallot and garlic and cook for one minute. Add the watercress and cook for 2 minutes until wilted.
Leave the mixture to cool before tipping into a clean tea towel and squeezing out the excess moisture. Chop with a knife if too coarse.
Stir the mixture into the mashed potatoes, add the mustard, season well.
With wet hands, form the mixture into walnut sized balls, dip in flour, then egg and then breadcrumbs. Chill, then fry until golden brown.

Boil 100ml water with 100g sugar and 1 star anise. Add the rhubarb and leave to cool.

Heat a non-stick frying pan. Season the duck breast then add to the pan skin side down. Cook for 6-8 minutes until the skin is crisp and golden brown. Turn over and cook for another 2-4 minutes. The duck should be tender but still pink in the middle. Remove from the pan.
Add the chicken stock to the pan with the sherry vinegar, redcurrant jelly, butter and thyme. Reduce over a high heat until the sauce thickens.

Serve the duck with the potato croquettes, a little poached rhubarb and extra watercress for garnish.

Cut through the richness of this dish with a summery rosé. This crisp and dry pinot grigio has berry flavours and mouth-watering acidity.