Ingredients

• 2 duck crowns
• 2 tbsp olive oil
• 1 tbsp Chinese five spice
• 340g/12oz baby turnips
• peeled
• trimmed
• 170g/6oz pitted green olives
• 1 shallot
• finely chopped
• 125ml/4fl oz red wine
• 425ml/15fl oz chicken stock
• sea salt and freshly ground black pepper
• 55g/2oz butter
• 2 tbsp chopped chives
• 340g/12oz cooked green beans
• 1 shallot
• finely chopped
• 1 tsp mustard
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 4 tbsp groundnut oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat one tablespoon of the olive oil in a roasting tray
• then sear the breasts of the duck crowns for about five minutes. Transfer to a plate and prick the skin (not deeply) of both duck crowns.
• Mix the remaining oil with the Chinese five spice
• brush this over the breasts and return the crowns to the roasting tray
• reserving and refrigerating any juices on the plate.
• Blanch the turnips for a few minutes in boiling
• salted water
• drain
• pat dry and place in the roasting tray with the crowns.
• Roast the crowns and turnips for 10 minutes
• then add the olives and roast for a further 5-10 minutes.
• Remove the crowns
• olives and turnips from the oven and set aside in a warm place to rest.
• Add the shallot to the oil in the tray and cook gently to brown them.
• Pour off any excess fat. Add the wine and heat to reduce in volume by half.
• Transfer the wine and shallots to a clean pan
• add the stock and heat until the volume is reduced by two thirds.
• Strain through a sieve into a clean pan
• season and beat in the butter to make a sauce. Take the breasts off the bone. Add the turnips
• olives
• reserved juices from step two and the chives to the sauce and bring to the boil.
• For the salad
• mix together the beans and shallot. In a separate bowl
• whisk together the remaining ingredients
• season to taste and use this to dress the salad.
• To serve
• cut the breasts in two
• serve with turnips and sauce poured around and salad alongside.