Wild duck with agrodolce and watercress salad

Mobile version Print

By: Mike Robinson From: Good Food Live

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Seafood
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as intermediate

Rating 3.40 / 5 (20 votes)

Prep time:
25 min
Cook time:
30 min

Enjoy a stylish meal with Mike Robinson's and Gennaro Contaldo's elegant duck dish, served with sour-sweet peppers and watercress


1. First cook the agrodolce. Heat the olive oil in a heavy-based frying pan.

2. Add in the garlic and the red and yellow peppers and fry briskly for 5 minutes, stirring often.

3. Add in the vinegar, sugar and olives, mixing in well.

4. Simmer the peppers over a low heat until the sugar has dissolved and the vinegar partly evaporated. The peppers should retain a slight crunchiness.

5. To prepare the watercress salad, tear the watercress into sprigs and place in a serving bowl. Toss in the shallots and mix in.

6. Dress the salad with lemon juice, olive oil and salt and freshly ground pepper.

7. To cook the duck, heat the butter and a dash of olive oil in a heavy-based frying pan.

8. Add in the garlic and fry gently until fragrant.

9. Add in the duck breast and fry until cooked to taste, seasoning with salt and freshly ground pepper.


For the agrodolce:

  • 2 tbsp olive oil
  • 1½ clove garlic, finely sliced
  • 2 red peppers, sliced into strips
  • 1 yellow pepper, sliced into strips
  • 1 heaped tbsp sugar
  • 1-2 tbsp white wine vinegar
  • 6-8 olives

For the watercress salad:

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register