For the Hannepoot Sauce

2 Tbsp Runny Honey

3 Tbsp White Wine Vinegar

½ Cup Chicken Stock

1tsp Cornflour

2 Tbsp Brandy

Lemon juice (if necessary)

½ cup sweet Hanepoot wine

½ cup unsweetened pure Hanepoot grape juice

Sea salt and freshly ground black pepper, to taste

1 cup small (or halved if larger) Hanepoot or seedless grapes1

For the Duck:

4 x 200 g duck breast fillets

Sea salt and freshly ground black pepper, to taste

Crispy pan-fried or roasted potato chunks, for serving

Watercress or wild rocket, to garnish


  • First make the sauce. Stir the honey and vinegar together in a small, heavy saucepan.
  • Boil until syrupy and a good caramel colour. Remove from the heat and add the stock, stirring continually
  • Mix the cornflour and brandy to a smooth paste and stir into the sauce. Still stirring, simmer until it comes to the boil and thickens slightly.
  • Stir in the grape juice and wine and bring to the boil.
  • Simmer for 5 minutes until slightly reduced. Season to taste. Check that the sauce is pleasantly sweet and sour, adding lemon juice if necessary.
  • Preheat the oven to 200°C
  • Prick the skin of the duck breasts. Pour boiling water over them, then drain
  • Slowly brown the skin in a pan on the hob, then turn and briefly brown the other side.
  • Remove from the pan and keep the fat for another use. Season to taste.
  • Place the duck in a roasting pan and spoon over the sauce and grapes
  • Roast for 15 minutes until medium rare. Serve with the potatoes and rocket.