Serves 4


4 x duck breasts

250ml sherry

100ml sherry vinegar

zest 1 orange

75g honey

10g brown sugar

75mm piece ginger, matchsticks

3 cloves sliced garlic

150g dried cherries

4 fresh plums, sliced

For the spuds:

1kg maris piper spuds

125g duck fat

2tsp flour

sea salt


For the Spuds:

1. Peel the spuds, cut into approx 50mm pieces.

2. Put the spuds in a pan, add enough water to just cover, bring to boil.

3. As they boil, turn down the heat a touch, cook for 2 minutes.

4. Drain into a colander, then put back in the pan.

5. Shake them round and then add the flour.

6. Heat the duck fat in a roasting tray in the oven (220c) until smoking hot, spoon the spuds into the hot fat in a single layer.

7. Roast them for about 40mins, turning after 15 minutes and again at 30.

8. Serve with sea salt and rosemary sprinkled on top.

For the Duck:

9. Blend the sherry, vinegar, zest, honey and sugar.

10. Put the duck skin side down in a cold pan. Turn on, cook 8 minutes

11. Flip over and cook 2 minutes.

12. Add the ginger and garlic, then the blended ingredients and the fruit.

13. Cook for 4-5 minutes.

14. Serve with the spuds and green veg.