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Warner's Taste Club - Pan-roasted duck breast with poached rhubarb, Jersey Royal potato & watercress croquettes and redcurrant sauce recipe
Warner's Taste Club - Pan-roasted duck breast with poached rhubarb, Jersey Royal potato & watercress croquettes and redcurrant sauce recipe

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

Ingredients for the potato croquettes

  • 200g watercress
  • 300g Jersey Royals
  • 1tbsp grain mustard
  • 10g shallot, diced
  • 1 clove garlic, diced
  • pinch saffron
  • 100g flour
  • 100g panko breadcrumbs
  • 2 eggs, beaten

Method for the potato croquettes

  • 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.

Ingredients for the rhubarb

  • 3 sticks rhubarb
  • 100g sugar
  • 1 star anise

Method for the rhubarb

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

Ingredients for the duck

  • 1 duck breast per person (trimmed and excess fat removed)
  • 150ml chicken stock
  • 1tbsp redcurrant jelly
  • 1tsp sherry vinegar
  • 1tbsp butter
  • 1 sprig thyme

Method for the duck

  • 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.

To Serve

  • Serve the duck with the potato croquettes, a little poached rhubarb and extra watercress for garnish.
Sarah and some of her Masterchef friends have created a fantastic Facebook group – have a look and discover some more of Sarah’s recipes - Join here.

To drink

Warner's Taste Club - Pan-roasted duck breast with poached rhubarb, Jersey Royal potato & watercress croquettes and redcurrant sauce recipe

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

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