6 duck breasts, one per person (use double crowns on the bone)
1 bay leaf
1 shallot, diced
1 clove garlic, whole
1 stick celery, diced finely
1 carrot, diced finely
1 granny smith, peeled, cored and diced
1 sprig thyme
300ml/10fl oz apple juice
200ml/7fl oz chicken stock (half chicken cube)
50g/2oz unsalted butter
1 tbsp vegetable oil
Place a roasting tin in the oven at 220C/425F/Gas 7 to heat up. When the oven is heated, place the duck crown in the tin, skin side down and cook for 14 minutes. Take out of the oven and rest on rack for 10-15 minutes.
Meanwhile, sweat the vegetables, apple, herbs and garlic in a large frying pan until soft and golden in colour.
Add the apple juice and reduce in volume by half.
Add stock and reduce by half again.
Whisk in the butter and season to taste.
Slice the duck thinly and serve with Summer Turnips, Cider Potatoes and scattered Caramelised Granny Smiths.
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