For the sauce: 2 Tbs. oil 2 shallots, peeled and finely chopped 1 clove garlic, peeled and crushed 1/2pt/300ml chicken stock 3 Tbs. pickled beetroot puree 1 Tbs. redcurrant jelly salt and ground black pepper
1) First make the sauce. Heat oil in a pan and gently cook shallots and garlic together over a gentle heat until soft, but not brown.
2) Add the chicken stock and the beetroot puree and bring to the boil.
Stir in the redcurrant jely and simmer until reduced. Strain, then return the sauce to the pan, season and reserve.
3) For the duck, mix spices with seasoning and pat onto both sides of the magrets. Brush skin side with runny honey.
4) Heat remaining oil and fry magrets skin side down for 5 minutes. Turn over and cook the other side. The outside should be well-done, with the inside still pink.
5) Slice magret and arrange in a fan on 4 warmed plates. Heat sauce gently and pour around meat slices. Decorate with watercress sprigs before serving with new potatoes.
