Red chili pepper (also chile or chilli)
(seeds removed, thickly sliced)
Preheat the oven to 240C.
Prepare the broccoli by peeling the central stalk and dividing the whole into florets – make sure you keep the stalks attached and keep them long.
Bring a pan of salted water to the boil, add the broccoli and blanch for a couple of minutes. Drain and set aside to cool.
Cut the duck breasts into three, and score the skin with a sharp knife. Season with salt and pepper.
Preheat a large frying pan, add ½ tablespoon of oil and sear the duck breasts skin-side down over medium-high heat. When the skin is brown, turn and sear the other side. Reserve the pan juices.
Place the duck in a small roasting pan and roast for 7 minutes if you like your duck rare, or 10 minutes for well done. Remove from the oven and set aside to rest in a warm place.
Heat 1 tablespoon of oil in another frying pan over a medium heat. Add the garlic and chilli and cook for a minute until the garlic is just coloured. Toss the broccoli florets in the pan and season with salt and pepper. Remove from the heat and keep warm.
To make a sauce for the duck, warm the reserved duck juices over medium heat. Add the white wine and simmer until reduced.
Add a little olive oil – this will make the sauce separate slightly – then add a dash of Worcestershire sauce and let it warm through gently.
Serve the duck with the broccoli and drizzle with the sauce.