You’ll Need
For the Duck Wellingtons
2 duck breasts (around 220–250g each)
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
200g chestnut mushrooms, finely chopped
1 shallot, finely diced
2 cloves garlic, finely grated
20g butter
4 slices Parma ham
1 tsp Dijon mustard
1 sheet ready-rolled puff pastry
1 egg, beaten
For the Cherry Madeira Sauce
150ml Madeira wine
150ml chicken stock
100g fresh or frozen cherries, halved and stoned
1 tbsp cherry jam
1 tsp fresh thyme leaves
20g cold butter
To Serve
Creamy Dauphinoise potatoes
Buttered asparagus
Tenderstem broccoli
Fresh thyme sprigs
Optional but Dangerous
Black truffle shavings
Crispy pancetta crumbs
Roasted shallots
Duck fat roast potatoes
Method
Remove the duck breasts from the fridge 30 minutes before cooking.
Pat them dry with kitchen paper and score the skin in a shallow criss-cross pattern, taking care not to cut into the meat.
Season generously with sea salt and freshly cracked black pepper.
Heat the olive oil in a frying pan over a high heat.
Place the duck breasts skin-side down and cook for 2 minutes, allowing some of the fat to render.
Turn and cook the flesh side for 30 seconds.
Remove and leave to cool completely.
Discard most of the rendered duck fat, leaving just a little in the pan.
Add the butter, shallot and mushrooms.
Cook for 8–10 minutes, stirring regularly, until all the moisture has evaporated and the mushroom mixture becomes rich and concentrated.
Add the garlic during the final 30 seconds.
Allow the mushroom duxelles to cool completely.
Brush each duck breast lightly with Dijon mustard.
Lay two slices of Parma ham slightly overlapping on a sheet of cling film.
Spread half of the mushroom mixture evenly over the ham.
Place a duck breast on top and wrap tightly using the cling film.
Repeat with the second breast.
Chill for 15 minutes.
Cut the puff pastry into two equal pieces.
Remove the cling film and wrap each duck parcel tightly in the pastry, sealing the edges well.
Brush generously with beaten egg.
Lightly score the pastry with the tip of a sharp knife to create a decorative pattern.
Preheat your air fryer to 190°C.
Place the Wellingtons into the basket.
Air fry for 18–22 minutes, until the pastry is deep golden and crisp.
Remove and allow to rest for 8–10 minutes before slicing.
Meanwhile, combine the Madeira, chicken stock, cherries, cherry jam and thyme in a saucepan.
Bring to a gentle simmer and cook for 8–10 minutes, allowing the cherries to soften and the sauce to reduce by around half.
Lightly crush some of the cherries with the back of a spoon.
Whisk in the cold butter until the sauce becomes glossy and silky.
Slice each Wellington in half.
Serve alongside creamy Dauphinoise potatoes, buttered asparagus and Tenderstem broccoli.
Generously spoon the cherry Madeira sauce around the plate.
Finish with fresh thyme sprigs and, if using, black truffle shavings or crispy pancetta crumbs.