1 small orange
½ a lemon
1 cinnamon stick
1 tsp of ground all spice
2 dollops of redcurrant jelly
1/2 cup (100g) caster sugar
(200ml) a glass of red wine
1 lb (500g) bag of Brussel sprouts
1 & 1/2 lb (750g) bag of medium potatoes
4 duck breasts
Splash of milk
Knob of butter
1. Preheat the oven to 356° (180°C).
2. Zest and juice the orange and the half lemon into a saucepan. Add the cloves, cinnamon stick, all spice, jelly, sugar and red wine, then heat to a boil. Simmer for about 10 minutes until it becomes thick and syrupy. Peel and roughly chop the potatoes, submerge in a pan of cold salted water then heat to a boil and simmer for 20 minutes.
3. Wash and trim the Brussel sprouts, then grate them in a food processor (or thinly slice by hand) to get a fine shredded mixture. Score lines with a sharp knife across the duck breast skin and season both sides. Put the duck breasts, skin side down, into a cold pan and heat the pan on a high heat for a few minutes to crisp up the skin.
4. Transfer the breasts to an ovenproof dish and pour the glaze over the duck breasts. Bake in the oven for about 10 minutes so the breasts are firm to touch with a little bounce and leave to rest for a few minutes.
5. Sweat the shredded sprouts in a large hot pan with a shot of oil, knob of butter and plenty of seasoning for about 5 minutes just before serving. Drain and mash the cooked potatoes and stir through a splash of milk.
6. Serve the duck breast on top of the creamy mash with a portion of sprouts on the side and drizzle with the glaze from the pan.