Olive Magazine
A caramelised duck breast on a bed of shredded green brussels sprouts

Molasses-glazed duck breast

Published: November 25, 2021 at 12:49 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Molasses gives a sweetness and beautiful glossy glaze to this French-inspired duck dish, served with roasted celeriac, smoked bacon and cranberries. This recipe comes from London's Galvin at Windows restaurant

  • Low calorie
low inkcal548


  • 2 tbsp duck fat
  • 2 cloves garlic, thinly sliced
  • 1 celeriac, cut into 1cm dice
  • 120g smoked bacon lardons
  • 4 duck breasts
  • 50g molasses
  • 100ml port
  • 2 juniper berries
  • 1 star anise
  • 200ml chicken stock
  • 150g brussels sprouts, separated into leaves
  • 80g cranberries (fresh or frozen – defrosted if frozen)


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Heat the duck fat in a non-stick frying pan over a medium heat and fry the garlic, celeriac and lardons for 5-10 minutes or until the celeriac has softened and the bacon is just beginning to crisp. Season and keep warm.

  • STEP 2

    Score the skin on each duck breast, then season and heat a dry non-stick frying pan over a medium-high heat. Put the duck breasts in the hot pan, skin-side down, and cook for 3-4 minutes or until the fat has rendered and the skin is crisp – don’t let the pan get too hot as the skin may burn. Flip the duck breasts over, then remove the pan from the heat.

  • STEP 3

    Transfer the duck breasts to a baking tray, skin-side up, brush the skins with the molasses and put in the oven for 6 minutes for medium or 8-10 minutes for well done. Rest for 4-6 minutes.

  • STEP 4

    Return the duck pan to the hob over a high heat, then tip in the port, juniper berries and star anise, scraping the bottom of the pan with a wooden spoon to bring up any browned bits. Add the stock and cook until the liquid has reduced by half and is saucy.

  • STEP 5

    Stir the sprout leaves and cranberries into the bacon mixture, then spoon this into the middle of the plates. Slice the duck breasts and put on top, then generously drizzle with the sauce.

Check out more easy duck recipes

A cast iron pan with two sliced duck breasts surrounded by blackberries and chopped beetroot

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content