Breast of Duck, Spring Vegetables, Pan Fried Maris Peer Potatoes with a Red Wine Sauce

Method

Red Wine Sauce 

1. Cut all of the vegetables into 2cm slices and crush garlic with the back of a knife.
2. Heat the oil in a large pan and saute all the veg with garlic coriander seeds juniper berries and cloves over a medium heat for 10mins or until starting to brown.
3. Add tomato puree and cook for a further 5 mins stirring regularly.
4. Add the redcurrant jelly,bay leaves,rosemary and thyme then add the wine and bring to a gentle boil stirring & scraping base of pan.
5. Turn the heat up and reduce by approximately half before adding the stock and gently simmer.
6. Simmer gently for 20 mins removing any scum from top of pan.
7. Pass through a sieve into a clean pan and heat until sauce coats back of spoon.

Potatoes

1. Boil the Maris Peer until just soft cool and cut into small cubes.
2. Heat a frying pan with approximately 50g of salted butter and pan fry until golden.

Duck Breast

1. Pan sear duck breast in a hot pan ensuring fat is a nice golden colour.
2. Once you have the colour place on a tray and drizzle some honey (we use orange blossom) for 15-20 mins at 180 C (fan)/200 C(regular)/Gas Mark 5.
3. While this is cooking place asparagus,broccoli and carrots in a pan of salted boiling water until ready to preference. 
4. Check the duck after 15mins and leave it to rest on a chopping board for 5 mins.
5. Start playing - potatoes on the bottom. Then duck breast,we slice into 4 pieces and arrange on top of potatoes.
6. Use the vegetables overlapping each other then spoon over sauce. And enjoy!