Grilled Duck with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dinner that feels fancy but comes together in under an hour. Grilled duck with watercress is one of my go to meals when I want to impress without spending all evening in the kitchen. The duck gets a beautiful sear on the grill while you whip up a bright orange and vinegar glaze with toasted hazelnuts. Watercress is packed with vitamins and minerals, and its peppery bite cuts right through the richness of the duck perfectly. It's elegant, it's quick, and honestly, the ingredients won't break the bank.
Ella x
Ingredients
- 4duck breasts(skin scored in crosshatch pattern)
- 946 mlfresh watercress(loosely packed)
- 2shallots(thinly sliced)
- 237 mlorange juice(fresh squeezed)
- 3 tablespoonsred wine vinegar
- 2 tablespoonshoney
- 237 mlhazelnuts(toasted and halved)
- 2 tablespoonsbutter
- 1 teaspoonsalt
- 1 teaspoonfreshly ground black pepper
- 2 tablespoonsolive oil(extra virgin)
- 3thyme sprigs(fresh)
Detail level
Instructions
- 1
Remove duck breasts from refrigerator 30 minutes before cooking. Pat dry with paper towels and generously season both sides with salt and pepper.
Tip: Bringing duck to room temperature ensures even cooking and helps render the fat more effectively.
- 2
Heat a large cast-iron skillet over medium-high heat. Place duck breasts skin-side down in the dry pan and cook for 10-12 minutes until skin is golden and crispy, rendering most of the fat.
Tip: Don't move the duck around; let it sit undisturbed to achieve maximum crispiness.
- 3
Flip the duck breasts, add thyme sprigs and 1 tablespoon butter to the pan, and cook for 6-8 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.
- 4
While duck rests, prepare the gastrique by combining orange juice, red wine vinegar, and honey in a small saucepan. Bring to a simmer over medium heat and reduce by half, about 5-7 minutes, until it reaches a syrupy consistency.
Tip: The gastrique should coat the back of a spoon when ready.
- 5
In a separate skillet, warm remaining 1 tablespoon butter over medium heat. Sauté sliced shallots until softened and lightly caramelized, about 4 minutes. Season with salt and pepper.
Tip: Caramelizing shallots adds sweet depth and complements the rich duck beautifully.
- 6
Toss watercress in a large bowl with olive oil, salt, and pepper. Divide among four plates and top with caramelized shallots and toasted hazelnuts.
Tip: Dress the salad just before serving to prevent wilting.
- 7
Slice duck breasts diagonally against the grain. Arrange slices over the watercress salad and drizzle generously with the warm citrus gastrique.
Tip: Slicing against the grain makes the duck more tender and easier to eat.
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