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Chef’s Table

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

My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it as I would have much rather been playing with my friends.

Now, I have my own allotment and always grow green beans. This recipe is a great way to use up the summer gluts and can be served as a side dish or as part of a mezze.

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.

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.