Duck Breasts with Jalapeno Butter Recipe · Gressingham

Ingredients

• 2 large Gressingham duck breasts, skin removed
• 1 large bunch watercress
• 1 lime, quartered
• Small loaf crusty bread
• 2 tablespoons vegetable oil
• 250g softened, unsalted butter
• 1 large jalapeno, finely sliced or 1 tablespoon of jalapeno slices
• Zest and juice of one lemon
• Zest and juice of one lime
• 1 tablespoon roughly chopped flatleaf parsley
• 1 tablespoon roughly chopped fresh coriander
• 1 clove finely diced garlic
• 2 tablespoons of Stoke’s barbecue sauce
• 2 tablespoons of Stoke’s tomato ketchup
• Small teaspoon salt
• A few turns of the pepper mill