Ingredients

• 5 tbsp olive oil
• 8 garlic cloves
• skin on
• left whole
• crushed
• 1kg/2lb 3¼oz Jersey Royal potatoes
• or similar new potatoes
• 75g/2½oz butter
• 1 tbsp butter
• 2 shallots
• finely chopped
• 100g/3½oz wild mushrooms
• cleaned and roughly chopped
• 25ml/1fl oz cognac
• 250ml/8¾fl oz chicken stock
• 200ml/7fl oz double cream
• 2 tbsp crushed green peppercorns
• 2 tbsp crushed black peppercorns
• 4 duck breasts
• fat scored in a criss-cross pattern with a sharp knife
• 1 tbsp butter
• 2 tbsp olive oil
• 400g/14¼oz wild mushrooms
• 1 bunch chard
• tough stems removed
• leaves blanched and refreshed in cold water
• 250g/8¾oz baby spinach leaves
• blanched and refreshed in cold water
• 1 tbsp butter
• 1 tbsp olive oil

Directions

• For the potatoes
• preheat the oven to 190C/375F/Gas 5. Pour the oil into a heavy-based roasting tray and heat in the oven for 8-10 minutes
• or until smoking.
• Add the garlic cloves and new potatoes to the hot oil and return to the oven. Roast for 18-20 minutes
• or until the potatoes are tender. Dot the butter over the potatoes
• then continue to roast for a further 4-5 minutes
• or until the skins are golden-brown.
• Meanwhile
• for the pepper cream sauce
• heat the butter in a pan over a medium heat. When the butter is foaming
• add the shallots and fry for 3-4 minutes
• or until softened but not coloured. Increase the heat and add the wild mushrooms. Continue to fry for 2-3 minutes
• or until the mushrooms have softened and are golden-brown.
• Add the cognac and continue to cook until it has almost all evaporated.
• Add the stock and bring to a simmer. Continue to simmer for 4-6 minutes
• or until the volume of liquid has reduced by half.
• Add the cream and simmer until the volume of liquid has reduced by half again.
• Strain the pepper sauce through a fine sieve. Add the crushed green and black peppercorns and stir to combine. Keep warm.
• For the duck
• increase the oven temperature to 200C/400F/Gas 6.
• Place the duck breast
• fat-side down
• into a cold ovenproof frying pan. Turn the heat to maximum (the duck fat will slowly render
• resulting in crisp
• golden-brown skin).
• When the pan is hot and the fat is sizzling
• fry the duck breast for 6-8 minutes
• or until the fat is crisp and golden-brown. Drain off any excess fat
• then turn the breast over and continue to fry for 6-8 minutes
• or until browned.
• Transfer the pan to the oven and roast for a further 6-8 minutes (for medium) or longer if you prefer your meat well done.
• When the duck is cooked to your liking
• set aside on a warm plate to rest for 4-5 minutes.
• Meanwhile
• for the wild mushrooms
• heat the butter and oil in a frying pan over a medium heat. When the butter is foaming
• add the mushrooms (do this in batches if necessary). Fry for 4-5 minutes
• or until softened and golden-brown
• then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
• Meanwhile
• for the chard and spinach
• heat the butter and olive oil in a frying pan. When the butter is foaming
• add the blanched chard and spinach and stir to coat in the butter and oil. Heat until wilted
• then remove from the heat and keep warm.
• To serve
• divide the wilted spinach and chard mixture equally among four serving plates. Drizzle over a little of the pepper sauce. Place a duck breast on top of each portion. Sprinkle the fried mushrooms around the edge of the plates. Drizzle over the remaining pepper sauce.