Roast duck breast, grapes & Hanepoot sauce recipe | WW TASTE

Ingredients

• For the Hanepoot sauce
• 2 T runny honey
• 3 T white wine vinegar
• ½ cup chicken stock
• 1 t cornflour
• 2 T brandy
• ½ cup unsweetened pure Hanepoot grape juice
• ½ cup sweet Hanepoot wine
• Sea salt and freshly ground black pepper, to taste
• Lemon juice (if necessary)
• 1 cup small (or halved if larger) Hanepoot or seedless grapes
• For the duck
• 4 x 200 g duck breast fillets
• Crispy pan-fried or roasted potato chunks, for serving
• Watercress or wild rocket, to garnish