Featuring robust and punchy flavours that sit well with the richness of the duck, this dish would also work well with venison.
400ml/14fl oz good-quality red wine
400ml/14fl oz homemade chicken stock
1 stick celery, roughly chopped
1 bay leaf
small handful fresh tarragon
small handful fresh parsley
2 tbsp caster sugar
2 tbsp olive oil
100g/3½oz pancetta, cut into cubes
2 shallots, finely chopped
1 tbsp fennel seeds
1 small red cabbage, cored and roughly chopped
100ml/3½fl oz fresh apple juice, plus a little more if necessary
100ml/3½fl oz balsamic vinegar
25g/1oz salted butter
salt and freshly ground black pepper
500g/1lb 2oz new potatoes, washed but not peeled
2-3 tbsp olive oil
30g/1oz fresh flatleaf parsley
splash white wine vinegar
3 tbsp freshly chopped chives
4 duck breasts, skin on
For the jus, place all of the ingredients, except the sugar, into a large saucepan, bring to the boil then simmer for one hour, or until reduced by two-thirds.
Strain the liquid into a clean pan, add the sugar and heat gently until dissolved. Keep warm until serving.
For the cabbage, heat the oil in a casserole and fry the pancetta over a medium-high heat for five minutes until crispy.
Add the shallots and fennel seeds and cook for a further three minutes, or until the shallots start to soften. Add the cabbage, stir and then add the apple juice and balsamic vinegar and season wtih salt and freshly ground black pepper. Cover with a lid and braise for 25 minutes, stirring occasionally.
Meanwhile, preheat the oven to 200C/400F/Gas 6. Add the butter to the cabbage, then transfer to the oven for a further 20 minutes, topping up with a little apple juice if the cabbage starts to become too dry.
For the potatoes, bring a large pan of salted water to the boil, add the potatoes and boil until tender. Drain well then return to the pan and crush using the back of a fork.
Add the olive oil, white wine vinegar, parsley and chives, stir to combine and season to taste with salt and pepper.
While the potatoes are cooking, score the skin of the duck breast, pat dry and season generously with salt and freshly ground black pepper.
Place the duck breasts skin-side down into a hot, dry ovenproof frying pan and cook over a medium to high heat for 8-10 minutes, or until the skin is crisp and golden-brown.
Drain off any of the excess fat that will have rendered from the skin, then turn the breasts over and roast in the oven for 7-8 minutes. Remove from the oven, transfer to a warm plate and leave to rest for five minutes.
Slice the duck breasts and serve with the braised red cabbage, crushed potatoes and red wine jus.
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