Pan Roasted Duck With Lime Hollandaise Sauce

Pan Roasted Duck with caramelised pears and lime hollandaise sauce…  A good supper for the family!

You will need:

4 free range duck breasts
salt, to season
6 pears, cored and quartered
5 ml ground cinnamon
250 ml caramelised verjuice
watercress, to serve
extra-virgin olive oil, to drizzle
lime juice, to drizzle
LIME HOLLANDAISE SAUCE
2 egg yolks
10 ml lime juice
90 g butter

How to:

Preheat oven to 180 degrees Celcius. Score your duck breasts through the skin and fat but not all the way through the meat. Heat an ovenproof frying pan and fry the breasts, skin side down.

Place your duck breasts into the over for 10 minutes and let it roast. There should be a bit of pink inside still.

Place your verjuice in a saucepan until the pears are tender.

Serve by cutting each breast into three pieces and place a dollop of pears on a plate. Top this with duck and some watercress tosses in a extra-virgin olive oil and lime juice.

Pass this around a bowl of lime and hollandiase sauce.

LIME HOLLANDAISE SAUCE
Put the egg yolks and lime juice in a saucepan over very low heat.
Whisk, adding the butter, piece by piece, until the sauce thickens.
Do not overheat or the eggs will scramble. Season to taste.

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