Bryn Williams' duck breast recipe is paired with a tart fine made from duck gizzards and hearts, along with tasty slices of smoked sausage. The gentle cooking of the duck breast ensures that the fat renders down properly, leaving beautifully crispy skin and tender flesh.
Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.
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Prepare the hearts and gizzards by removing the sinew. Leave in iced water overnight to remove the blood
100g of duck gizzards
100g of duck hearts
Make a herb brine for the gizzards and hearts by blitzing the salt, sugar, thyme, garlic and peppercorns in a blender
20g of rock salt
5g of sugar
2g of thyme
1g of black peppercorns
1 garlic clove
Sprinkle the salt mixture over the gizzards and hearts and cover with water. Leave in the brine for 2 days, then remove and wash well
Transfer to a small pan and cover with duck fat. Cook over a very gentle heat until the hearts and gizzards are tender. Slice very thinly for the tart fine
To prepare the orange purée, score the oranges from top to bottom and place in a pan of boiling water for 2 minutes. Transfer to a bowl of iced water, then return to the pan and repeat 12 times, with fresh boiling water each time
Once cool, cut the oranges in half and remove any seeds. Place the sugar in a dry pan and heat to a light caramel. Deglaze with sherry vinegar, add the orange juice and oranges and cook out until the oranges are soft. Transfer the contents of the pan to a blender, blitz until smooth and shiny and pass through a fine sieve
300g of sugar
300ml of orange juice
Preheat the oven to 180°C/gas mark 4
Roast the duck bones in the oven until golden brown for approximately 45 minutes. Heat a large pan over a high heat and caramelise the carrot and onion. Add the fennel and mustard seeds and toast for 2 minutes before adding the port
1kg duck bones
1 carrot, chopped
1 onion, chopped
1 tsp fennel seeds
1 tsp mustard seeds
200ml of port
1l chicken stock
Reduce to a glaze then add the thyme, rosemary, bay leaf and duck bones. Cover with chicken stock and leave to simmer for around 6 hours. After this time, pass through a fine sieve and reduce to sauce consistency. Keep warm
2 sprigs of thyme
1 sprig of rosemary
1 bay leaf
Add the smoked sausage to a pan of cold water, bring to the boil then remove from the heat and allow to cool – this takes away the strong smoky/saltiness of the sausage. Once cooled, peel away the skin and cut into slices to fit on the tart fine
100g of smoked sausage
Preheat the oven to 160°C/gas mark 3
Roll the puff pastry out to a 3mm thickness then dock (lightly prick evenly) with a fork. Place on a baking tray, place another baking tray on top and bake in the oven until cooked through – the tray on top will ensure the pastry doesn’t puff up. Once cooked, press the pastry with a heavy weight then portion into 7cmx2cm rectangles
200g of puff pastry
Bring the honey to the boil and simmer for 5 minutes. Deglaze with the soy sauce, add a sprig of rosemary and allow to cool
100ml of honey
10ml of soy sauce
1 sprig of rosemary
Preheat a steam oven to 80°C
Steam the duck crown in the steam oven for 8 minutes. Remove from the oven, carve the breasts from the crown and cook skin-side down over a very low heat until the fat has rendered down and the skin is golden
1 duck crown
Turn the breasts over and continue to cook until the breast reaches 43°C degrees at its core to achieve a medium-rare finish. Leave the breasts to rest for 10 minutes, then roll in the warm honey and soy glaze
To serve, swipe a big spoonful of the orange purée across the plate. Assemble the tart fine by alternating layers of gizzards, heart and sausage on the pastry and place on the plates. Carve the duck breasts lengthways and place one half on each plate. Finish with the raw chicory leaves and serve the sauce on the side
red chicory leaves
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