Duck, barbeque monkfish, rosemary, samphire and asparagus

Preparation method

1. For the barbecue sauce, heat a frying pan on a medium heat and add a drizzle of oil. When the oil is hot add the shallot, garlic and chilli to the pan, fry for two minutes. Next add the tarragon, rosemary, parsley, fennel seeds and orange zest to the pan and cook for one more minute.

2. Then add the sugar, vinegar and cook until the mixture becomes like a syrup. Then add the orange juice, mustard and tomato ketchup. Simmer and reduce until the volume of liquid is halved.

3. Transfer all the contents of the pan to a food processor and blend for two minutes. Strain the sauce through a sieve, season with salt and freshly ground black pepper and set aside to cool.

4. For the monkfish, place the monkfish into a dish and spread over six tbsp of the barbecue sauce, leave to marinate for six hours.

5. For the duck fritters, preheat the oven to 130C/250F/Gas 1, place the duck legs into a high sided oven tray and pour in duck fat until completely covered. Add the rosemary and season with salt and freshly ground black pepper. Place the duck legs in the oven and cook for two hours.

6. When the duck legs are cooked, take them out of the fat and leave to cool. Once cooled, pick the meat off the bone and season with salt and freshly ground pepper. Add the spring onions, red wine vinegar, mustard and mix together well. Divide the mixture and roll into ping-pong sized balls. Leave the fritters to chill for 20 minutes in the fridge, or until ready to cook and serve immediately.

7. For the duck, season the duck breasts with salt and freshly ground pepper, then place the duck breasts skin side down into a cold frying pan and bring up to a medium heat, cook for eight minutes, then two minutes on each of the remaining sides. Remove the breasts from the pan and leave to rest for 5-10 minutes.

8. For the asparagus, bring a pan of water to the boil, add the asparagus and cook for two minutes. Remove the asparagus from the hot water and place into a bowl of iced water to refresh.

9. For the rosemary butter, place the butter and rosemary into a saucepan and heat until the butter foams and goes brown. Remove from the heat and leave to cool.

10. For the red onion reduction, place the red onion, half the garlic, all the red wine vinegar, sugar and red wine into a saucepan over a medium heat. Bring the contents to the boil and reduce down to a syrup consistency. Remove from the heat and cool.

11. In a pan, add four tablespoons of the red onion reduction to 200ml/7fl oz of the rosemary butter, over a low heat. Add the remaining garlic, chopped parsley, samphire and blanched asparagus. Season with salt and freshly ground black pepper and cook for 1-2 minutes.

12. Just before serving, heat a chargrill to a high heat and wipe off any excess sauce from the monkfish. When the grill is hot, add the monkfish tails and cook for four minutes on each side. Remove from the heat and allow to rest for two minutes, then carve.

13. To finish duck fritters, place the vegetable oil into a tall sided, heavy based pan and bring up to 180C/355F, or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended). Place the egg, flour and breadcrumbs into separate bowls and roll the fritters first in the egg, then the flour and then the breadcrumbs to coat. Gently lower the fritters into the hot oil, and deep fry for two minutes or until golden-brown.

14. To serve, place a tablespoon of the red onion reduction in the centre of a plate. Place the duck breast on top and place thick slices of monkfish by the side, put the asparagus and samphire on top and a duck fritter on the side. Finish with a blob of barbeque sauce.

Over 2 hours preparation time

Over 2 hours cooking time

Serves 4