4 x duck breasts

800g spuds, peeled and sliced on mandolin

clove garlic

300ml cream

200ml milk

10g grated nutmeg

salt & pepper

1 head shredded red cabbage

200g demarera

200ml red wine vinegar

1 sliced red onion

serve with red wine gravy and herbs


1. To make the dauphinoise, first bring the cream, milk and garlic to scalding point

2. Line an ovenproof dish with parchment, then layer up the spuds

3. Add the cream mix to the top, grate on nutmeg

4. Bake at 180°c for about 45 minutes to an hour

5. Mix cabbage, sugar, vinegar together, put in a roasting dish, cover with foil. Bake at 180°c for about 45 minutes to an hour

6. Place duck skin side down in a cold pan. Turn heat on to medium. Cook for 8 minutes, tipping away excess fat

7. Flip over cook for 5 minutes, then take off heat and rest for about 6 minutes

8. Serve all together

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