Ingredients

• 4 tbsp ground cumin
• 4 duck breasts
• 75g/2½oz unsalted butter
• 1 bunch baby beetroots
• boiled in their skins until tender
• 250g/9oz baby shallots
• boiled in their skins until tender
• 4 tbsp olive oil
• 75g/2½oz unsalted butter
• 50g/1¾oz unsalted butter
• 200g/7oz frozen peas
• small handful of flatleaf parsley
• 100ml/3½fl oz double cream
• 200g/7oz peas in their pods
• 2 tbsp olive oil
• 1 shallot
• chopped
• 1 garlic clove
• chopped
• 5 tbsp Madeira
• 200ml/7fl oz beef stock
• pea shoots

Directions

• For the duck
• preheat the oven to 200C/180C Fan/Gas 6.
• Sprinkle the ground cumin all over the duck breasts. Heat an ovenproof frying pan over a low heat. Add the duck skin-side down and cook slowly until the fat is melted and the skin is crisp. If a lot of fat comes off
• drain the pan and add the butter. Turn the duck over and transfer to the oven for 6-8 minutes
• depending on the size of the duck breast. Remove from the pan and allow to rest in a warm place
• reserving the pan to make the gravy.
• For the roasted vegetables
• heat the oil in a medium frying pan. Peel the boiled shallots and cut the beetroots into quarters. Add the vegetables to the pan and fry for 2-3 minutes
• then finish them in the oven for 2-3 minutes.
• For the peas
• add the butter to a large frying pan. Heat until melted
• then add the frozen peas
• parsley
• 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through over a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired.
• Bring a saucepan of salted water to the boil and cook the pea pods for 1-2 minutes.
• For the gravy
• place the pan used to cook the duck over a medium heat. Add the oil
• shallots and garlic and cook for 1-2 minutes. Add the Madeira and cook until the volume of liquid has reduced by half. Add the stock and reduce again. Just before serving pass the gravy through a sieve.
• To serve
• carve the rested duck breasts and place on serving plates. Dress with the roasted beetroots
• shallots
• peas in their pods
• pea purée and gravy. Garnish with pea shoots.