Roast gressingham duck breasts with honey and five spice

Method

1. Preheat the oven to 200°C/gas 6.

2. In a bowl, mix together the spices, honey, sugar, olive oil, salt and pepper.

3. Trim the sides of the duck breasts and season with salt and pepper.

4. Heat a large frying pan and add a small amount of olive oil. Very carefully, place the duck breasts skin side down in the pan.

5. Fry the breasts on a medium heat for 10-15 minutes making sure to empty the pan of excess fat every few minutes.

6. Meanwhile, grate the potatoes and cover with salt to draw out the water. Leave the grated potato in a bowl for 10 minutes.

7. Turn the duck breast breasts and pour over the honey and five spice mix.

8. Cook for a further 2 minutes then remove the breasts and place them on a wire cooling rack to rest.

9. Place four very large spoonfuls of the grated potato in a hot frying pan with some olive oil, flattening them out with a fork. Add salt and pepper, then some chopped pancetta, shallots and parsley. Press each mound down again with a fork and add a knob of butter. Press more grated potato on top with more butter to make a firm sphere shape and once the bottom layers have browned, flip them over and cook for 2 minutes in the oven.

10. In the meantime, bring the remaining honey mixture in the pan to the boil until golden brown.

11. Spoon the mixture over the duck breasts (skin side up). Allow to rest for 3-4 minutes then slice lengthways.

12. Serve with the potato rosti, some wilted baby spinach and oven-baked tomatoes.

Cooks Notes:
Make sure there is a tray underneath the wire cooling rack to catch any drips from the duck.

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Ingredients

4 Gressingham duck breasts
Salt, and freshly ground black pepper
Olive oil, for frying

For the honey and five spice mix:

1 tsp Chinese five spice
1 tsp Mixed spice
4 tbsp clear honey
2 tbsp Olive oil
Salt, and freshly ground black pepper

For the potato rosti:

4 medium Potatoes
Salt, and freshly ground black pepper
Olive oil, for frying
75g Pancetta, finely chopped
4 Shallots, finely chopped
1/2 bunch of Parsley, chopped
25g Butter

To serve:

baby spinach leaves
oven-baked tomatoes, cooked with garlic, olive oil and rock salt

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