Duck breasts with Edamame, chorizo and artichokes

Method

1. Preheat the oven to 190C/gas 5. Meanwhile, bring the chicken stock to the boil in a small saucepan and simmer until the volume of liquid has reduced by half. Remove from the heat and set aside.

2. Put the duck breasts skin-side down in a cold ovenproof frying pan. Fry over a medium heat for about 10 minutes until most of the fat has rendered out and the skin is golden. Drain the fat into a heatproof bowl.

3. Transfer the duck to the oven, still skin-side down, for a further 5 minutes. Once cooked, remove the duck from the oven, turn the breasts over and leave to rest in a warm place for 5 minutes.

4. Meanwhile, in a separate pan, warm the olive oil and gently fry the red pepper, without browning, for 5 minutes. Add the chorizo, garlic and chilli. Fry gently for 2 minutes. Add the vinegar and boil until evaporated.

5. Pour in the hot, reduced chicken stock and bring to the boil. Add the artichokes and edamame and warm them through. Add the chives and season to taste with salt and cayenne pepper.

6. Spoon the vegetable mixture onto four large plates. Slice the duck breast thickly and lay the slices on top of the vegetables. Trickle over a little olive oil and serve.

Cook's note:
Keep the excess duck fat and store it in the refrigerator. It makes delicious roast potatoes.

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Ingredients

400ml chicken stock
4 small duck breasts
3 tbsp extra virgin olive oil, plus extra for drizzling
1 large red pepper, seeds removed and chopped
200g chorizo sausage, sliced
2 garlic cloves, finely sliced
1 medium red chilli, seeds removed and finely chopped
2 tbsp red wine vinegar
6 cooked or canned baby artichokes, halved
200g cooked edamame beans
small bunch Chives, finely sliced
Salt
cayenne pepper

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