Ingredients

• 2 duck breasts
• skin on
• salt and freshly ground black pepper
• 2 star anise
• 1 cinnamon stick
• 2 cloves
• ½ orange
• zest only
• 150ml/5fl oz port
• 110ml/4fl oz fresh chicken stock
• 25g/1oz butter
• 4 slices black pudding
• 1 pear
• peeled and cut into wedges
• 500g/1lb 2oz King Edward potatoes
• peeled and cut into cubes
• pinch salt
• 50g/2oz butter
• 75ml/3fl oz milk
• salt and freshly ground black pepper
• 110g/4oz pancetta
• cut into small cubes
• 2 tbsp maple syrup
• ½ Savoy cabbage
• finely shredded
• salt and freshly ground black pepper

Directions

• For the duck
• score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper.
• Heat a frying pan until hot and add the duck breasts
• skin-side down.
• Turn the heat down to low and cook for six minutes on each side for pink (or eight minutes on both sides for well-done).
• Remove the duck from the pan and rest on a warm plate
• covered with aluminium foil.
• Pour off most of the excess duck fat from the pan and turn up the heat (the duck fat can be reserved for roasting potatoes).
• Add the star anise
• cinnamon
• cloves and orange zest to the pan and fry for one minute.
• Add the port and bring to a simmer
• stirring to remove any residual duck juices from the pan. Add the chicken stock and boil for three minutes over a high heat
• until the sauce has reduced and thickened.
• Season with salt and freshly ground black pepper
• to taste.
• Heat a separate frying pan until hot and add the butter
• black pudding and pear and fry for 1-2 minutes on each side until golden-brown. Keep warm while you prepare the potatoes.
• For the mash
• place the potatoes into a saucepan and cover with water
• then add a pinch of salt. Bring to the boil
• reduce the heat and simmer for 15-18 minutes
• until tender.
• Drain the potatoes and return them to the pan over a low heat to remove any excess moisture.
• Using a potato masher or ricer
• mash the potatoes well. Fold in the butter and milk and season with salt and freshly ground black pepper
• to taste. Cover to keep warm while you prepare the cabbage.
• For the cabbage
• heat a frying pan until hot
• add the pancetta and cook for two minutes until golden-brown.
• Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes
• until the cabbage has wilted. Season with salt and freshly ground black pepper
• to taste. Keep warm.
• To serve
• carve the duck into thick diagonal slices. Spoon the mash onto each plate and top with the duck. Spoon a pile of cabbage alongside. Top the cabbage with the black pudding and pear and spoon the sauce over.