Ingredients

• 3 large King Edward potatoes
• scrubbed
• 2 large handfuls wild garlic
• washed and picked (reserve any flowers for garnish)
• 50g/1¾oz butter
• crushed sea salt and freshly ground black pepper
• 1 free-range egg
• yolk only
• 300g/10½oz plain flour
• sifted
• 1 orange
• 1 lime
• 1 tbsp caster sugar
• 75ml/2½fl oz red wine (Merlot is good)
• 150ml/5fl oz reduced beef stock.
• 110g/4oz shelled broad beans
• 1 small bunch watercress
• leaves picked
• 2 duck breasts
• 1 tbsp blossom honey
• 1 tsp five-spice
• drizzle extra virgin olive oil
• to serve

Directions

• For the gnocchi
• preheat the oven to 180C/350F/Gas 4. Place the potatoes on a baking tray and bake for an hour
• or until the flesh is fluffy.
• Cut the potatoes in half
• scoop out the flesh and discard the skins.
• Pass the potato flesh through a ricer
• or sieve
• into a large bowl.
• Heat a saucepan and add the wild garlic with a knob of butter and fry gently
• while stirring
• for around 30 seconds until the leaves are wilted. Season with salt and freshly ground black pepper
• then remove from the heat and tip out onto kitchen paper
• to soak up any excess liquid from the wild garlic.
• Add the egg yolk and flour
• a little at a time
• to the potato. Mix together with the cooked wild garlic until you have a light dough.
• Cut the dough into six pieces. Use your hands to roll each piece into a long (about 45cm/18in) sausage shape then cut each one into 2cm/¾in pieces.
• Bring a large saucepan of salted water to the boil. Add the gnocchi and boil for 2-3 minutes
• until the gnocchi rise to the surface.
• Remove from the heat
• drain the gnocchi well.
• When ready to serve
• return the gnocchi to a non-stick frying pan with a knob of butter and toss over a high heat for 3 minutes until golden.
• Season with crushed sea salt and plenty of freshly ground black pepper.
• Cook for a further minute to heat through and serve immediately.
• For the sauce
• peel half of the zest off the orange and lime. Segment the orange
• set the segments aside and then squeeze out any remaining juice from the orange. Squeeze the juice from the lime. Reserve the juice from both fruit.
• Put the zest in a hot pan and sprinkle over the sugar
• keep the heat high
• stirring occasionally
• until the sugar turns to a golden caramel. Then add the citrus juice and continue to cook
• so the caramel dissolves
• and liquid is reduced by half.
• Add the wine and stock then simmer until the sauce is thick enough to coat the back of a spoon. Strain the sauce through a sieve
• discard the zest
• and set the sauce aside until needed.
• Just before serving
• warm the sauce and drop in the shelled broad beans and orange segments and whisk in a knob of butter.
• For the duck
• preheat the oven to 200C/400F/Gas 6.
• Heat a medium non-stick pan
• score and season the duck breasts and cook skin side down with no oil on a medium heat
• to render the fat of the duck.
• Cook the duck breast skin side down for another three minutes then turn
• rolling the breast in the hot fat to seal all over. Then drain off the rendered fat from the pan.
• Place the duck breasts skin side down again
• and transfer the pan to the oven
• and roast for six minutes.
• Remove the duck breasts from the oven
• and again drain off any excess fat
• and put the pan back on hob.
• Mix the honey and five spice together and coat the duck breasts in the hot pan. Remove from the heat
• and transfer onto a plate
• and set aside to rest.
• To serve
• carve the duck into thick slices and arrange with gnocchi on the plates. Spoon and drizzle the sauce over and around. Finally
• finish with a scatter of picked watercress leaves and the reserved wild garlic flowers and a drizzle of extra virgin olive oil.