If you want a dinner that feels special but doesn’t take all evening, this duck with Madeira sauce recipe is a lovely one to have up your sleeve. It came from an evening cookery class years ago, taught by a wonderful cook who had a real gift for turning a handful of everyday ingredients into something that tasted like it came from a restaurant. She called this her “cheat’s” Madeira sauce — and once you see how it’s made, you’ll understand why. It’s quick, forgiving, and just as good with pork or chicken if duck isn’t your thing.
Ingredients
- 1 Barbary duck breast per person, or 1 breast between 2 children
- Flour, for dusting
- Potatoes, parsnips and broccoli, to serve
For the Madeira sauce
- 2 stock cubes
- 2 heaped tablespoons of gravy powder
- ½ pint of cold water
- ½ glass of Madeira (sherry also works well)
- 25ml double or whipping cream
Method
Cooking the duck
1. Turn your oven to its highest setting.
2. Remove the duck breasts from their packaging and pat them dry with kitchen paper.
3. Dust the skin side lightly with flour, then score it with three diagonal cuts to help the skin open up while cooking.
4. Place the breasts on a wire rack over a baking tray and cook for around 25 minutes. This should leave you with a nicely pink centre — check and adjust the time slightly depending on your oven and the size of the breasts.
Making the Madeira sauce
1. Crumble the stock cubes into a saucepan.
2. Add the gravy powder and cold water.
3. Bring to the boil over a high heat, stirring continuously.
4. Add the Madeira, keep stirring, then reduce the heat and stir in the cream.
Top tip: Once the mixture boils, it will look worryingly thick — don’t panic. Adding the Madeira and cream brings it back to a smooth, pourable consistency. If it’s still too thick for your liking, simply loosen it with a little more water.
Serving Suggestion
This dish works beautifully with roast potatoes and parsnips. Par-boil them while the duck is resting in the oven, then tuck them onto the tray underneath the duck breasts so they finish cooking in the juices above — you get all that flavour without any extra effort. A few minutes of blanched broccoli on the side rounds out the plate nicely.
Frequently Asked Questions
Can I make this sauce without Madeira?
Yes — a good dry sherry is a very close substitute and works just as well if you don’t have Madeira in the cupboard.
Can I use this sauce with other meats?
Absolutely. It’s just as good served with roast chicken or pork, so it’s worth keeping this recipe handy even on nights you’re not cooking duck.
How do I know when the duck is cooked to my liking?
Oven times can vary, so it’s worth checking the breast a few minutes before the recipe time is up. If you prefer your duck more well done, simply give it a little longer, checking regularly so it doesn’t dry out.
Can I prepare the sauce in advance?
Yes, it reheats well gently on the hob. Just stir it over a low heat until warmed through, adding a splash of water if it has thickened too much in the fridge.
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If you enjoyed this recipe, you might also like our Donal Skehan recipe for Mini Beef Wellington — another dish that feels impressive but comes together with surprisingly little fuss. Browse our full collection of family recipes for more quick, tasty ideas for midweek dinners and weekend treats.
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