Preparation time: 20 minutes
Cooking time: 20 minutes

4 duck breasts
Watercress stuffing mixture:
½ onion, peeled and finely chopped
1 stick celery, finely diced
1 x 85g/3oz pack watercress, finely chopped
25g/1oz pecan nuts, finely chopped
50g/2oz red fruits (cranberries, redcurrants, raspberries)
25g/1oz melted butter
salt and black pepper
Redcurrant sauce:
1 small jar redcurrant jelly
2 tbsp balsamic vinegar
2 tbsp chicken stock

Fry the duck breasts for about 20 minutes, leaving them pink in the middle. While they are cooking, mix the stuffing ingredients together with the melted butter. Season and spoon into small cake cases.

Bake in the oven at 190°C, Mark 5 for 7-8 minutes. Mix the sauce ingredients, bring to the boil and simmer for 2 minutes. Slice the duck breasts and serve with the stuffing, the sauce and a watercress salad.