Recipes

Method

1. Preheat your oven to 190 degrees c.
2. In a small pot add the cranberries, cinnamon, star anise, cloves and orange zest with a good dash of water, place over a low heat and cook until soft, stirring regularly.
3. Once the cranberries have softened and starting to appear like a jam, stir in the sugar and cook for a further 5-10 minutes, stirring regularly until all of the granules are dissolved.
4. Remove from the heat and stir in the Cointreau. Set aside the cranberry sauce until you are ready to serve.
5. Lay out the carrots, parsnip and sprouts on a baking tray, toss in some olive oil and season with salt and pepper before baking in the oven for 30-40 minutes, tossing regularly until cooked through and golden.
6. Score the duck breast skin and season well with salt and pepper.
7. Place the duck skin side down on a cold pan and place over a low heat.
8. Cook over a low heat until the fat has fully rendered and the skin in golden and crispy. Depending on how fatty the duck is this could take anywhere from 15-25 minutes.
9. Flip the duck breasts and cook on the opposite side for 1 minute before removing the duck from the pan and placing on a baking tray.
10. Bake in the oven for 5-10 minutes until the duck breast is cooked through.
11. Remove the duck from the oven and allow to stand for 10-15 minutes before slicing and serving.
12. In the meantime prepare the mash by boiling the potatoes for 20-25 minutes until tender when pierced with a fork.
13. Strain the water off the potatoes and place back over the heat for 2-5 minutes to cook out any remaining water.
14. Mash the potatoes before stirring in the butter.
15. Plate up the duck breasts with all of the trimmings and a generous dollop of cranberry sauce.