CARAMELISED DUCK BREAST, BACON POTATO GRATIN, ENGLISH ASPARAGUS, PEA AND FIRE BEAN FRICASSEE

AN utter seasonal classic. The perfect showcase of English asparagus and the local duck is a winning combination. Serves 4 Gratin ●●One tablespoon olive oil ●●Six rashers streaky bacon – cut into thin strips ●●Four shallots – finely chopped ●●Two cloves garlic ●●250ml whipping cream ●●100g Gruyère cheese – grated ●●100g Emmental cheese – grated ●●750g King Edward potatoes - peeled ●●Fresh nutmeg ●●One clove garlic

Duck Breast

●●Four 225g duck breasts ●●Two teaspoons Five-spice powder ●●Two teaspoons curry powder ●●Two large tablespoons honey ●●Two teaspoons pommery mustard

Method:

1. For the gratin – heat the oil in a casserole pan and fry the bacon until golden and crispy. Add the shallot and garlic at this point and fry gently, add the whipping cream and bring to a simmer – season. 2. Take an ovenproof baking dish, cut the clove of garlic in half and rub over the sides of the dish. Slice the potatoes thinly and start to build the layers of potato up, interspersing with the infused cream and cheeses, seasoning each layer and adding an additional grate of nutmeg. Cover with foil and place in a hot oven at 150oC for approximately two hours until cooked through. 3. For the duck – scatter the five-spice and curry powders over the skin of each one then place in a hot dry pan. Cook for around three to four minutes until a light golden colour then turn over and seal the other side. Add the honey and mustard, caramelise, then spoon over the duck – remove from the pan then roast at 180oC for eight minutes. 4. For the sauce, add the port and red wine and de-glaze, reduce by half then add the beef stock and ginger. Reduce and season to taste. 5. When ready to serve in a frying pan, heat the olive oil and briefly fry the asparagus, peas and fine beans until al denté, before adding the lemon and oil. Season to taste. 6. Cut the duck into approximately six or seven slices and arrange on a plate. Add a generous spoon of the gratin, a scattering of vegetables and finally spoon around the sauce.