Duck meatloaf with watercress sauce

• 1 kg ground Brome Lake duck
• 185 ml or 125 g (¾ cup) onions, chopped
• 2 egg yolks
• 495 ml or 125 g (2 cups) fresh breadcrumbs
• 150 ml (2/3 cup) 35% cream
• 60 ml (¼ cup) dried cranberries
• 1 bunch watercress, finely chopped
• 0.5 ml (1/8 tsp) nutmeg
• Salt and freshly ground pepper

Watercress sauce ingredients:

• 130 ml or 90 g (½ cup) butter
• 60 ml (¼ cup) flour
• 600 ml (2¹/₃ cups) Brome Lake duck stock
• 1 bunch watercress
• 250 ml (1 cup) 35% cream
• Salt and freshly ground pepper
• Grated nutmeg

1. Make a roux with the butter and flour. Add the duck stock while whisking constantly. Cook for 15 to 20 minutes on medium heat, stirring constantly with the whisk.
2. Blanch the watercress in boiling water for 30 seconds. Drain, press and chop. Set aside. Pour the cream into the sauce. Add salt and pepper, and then the grated nutmeg. Cook for 10 minutes. Add the watercress and serve.