Crispy Duck with Sour Cherry Mojo

4 duck breasts
4 tablespoons rice wine vinegar (or substitute any vinegar)
1 tablespoon finely sliced ginger

Sour Cherry Mojo
2 shallots, chopped finely
1 clove garlic, crushed
100g sundried cherries
200ml red wine or port
100ml chicken stock
1 teaspoon chopped ginger
1 teaspoon chopped red chilli
1 star anise (optional)
1 cinnamon stick
juice of 2 limes
A knob of butter
Olive oil

Method:
Bring vinegar and ginger to boil. Score the fat on the duck breasts. Pour the vinegar mixture into a tray and place the breasts skin side down into the vinegar. Cool and then leave in fridge overnight.

Heat a tablespoon of olive oil over medium heat in a saucepan. Add the shallots, garlic and ginger and cook for 1 minute without colour. Add all the other ingredients except the butter and simmer for 20-30 minutes. When a light syrupy consistency remove the cinnamon stick and star anise and whisk in butter.

Remove duck from fridge and preheat oven to 200oc, 400oF Gas 8. Take the ducks from the vinegar and pat completely dry with kitchen paper. Season the skin side well with salt and pepper. Heat a non -stick pan to very hot. Add the duck breasts skin side down and cook for 2 minutes until golden, turn over and seal on other side. Place on a baking tray and cook for 10-15 minutes in the oven. Remove from oven and leave to rest for three minutes and then slice. Serve with the mojo, spinach and roast sweet potatoes.

Honey and Thyme Semifreddo

500ml double cream
3 egg yolks
75g castor sugar
100g honeycomb
6 sprigs thyme
2 vanilla pods

Strain the cream onto the egg yolk mixture whisking all the time. Scrape the seeds from the vanilla and add to cream mixture. Leave it to cool completely. When cool whip the remaining cream into soft peaks and fold into egg and cream mixture. Roughly chop the honeycomb and add to mixture. Lightly grease a loaf tin and then line with cling film. Pour in cream mixture and allow to freeze for at least 6 hours. Remove from freezer and leave for 5 minutes. Turn out of tin, slice and serve. Serve on its’ own or with some lightly grilled fresh figs.

Bean and pancetta bruschetta with Crispy Sage and Rosemary

4 thick slices of bread such as baguette, ciabatta or foccacia
50g white beans, soaked overnight and cooked
4 slices of pancetta or smoked bacon, cubed
2 cloves garlic
1 sprig rosemary leaves, chopped
4 vine tomatoes
16 sage leaves
salt and pepper
olive oil

Method:
Slice the tomatoes in half, drizzle with olive oil and sprinkle with salt, pepper and rosemary. Bake in a hot oven for 10 minutes. Toast the bread, rub with garlic and olive oil and set aside . Heat a tablespoon of olive oil in a frying pan and add the pancetta. When golden brown add the beans, garlic (chopped) and cook for 3 minutes. Add the tomatoes. Heat a little butter in another frying pan and add the sage leaves and cook until crispy. Pile the bean mixture on top of the toast and top with the crispy sage. If you wish, add some grated parmesan and a drizzle of balsamic.

Rosemary and Garlic Foccacia

500g strong white bread flour
1 sachet active dried yeast
1 teaspoon sugar
2 tablespoons olive oil
200ml blood temperature water
1 teaspoon salt
2 sprigs rosemary. Leaves finely chopped
3 cloves garlic crushed

Method:
Sift the flour into a bowl and make a well in the centre. Add the salt and mix together. Add the other ingredients and mix together to a dough. Either by hand or in a mixer with dough hook, knead the bread dough for 5 minutes or until the dough takes on an elastic quality. Roll the dough lightly in oil and place back in bowl, cover with cling film and leave in a warm , not hot place for one hour until dough doubles in size. Preheat oven to 200oC. 400oF or Gas 8.

Lightly sprinkle a baking sheet with flour or polenta. Knead the dough for a minute and then press into baking tray. Leave aside for 10 minutes and then bake for 15 minutes. The bread is ready when the bottom sounds hollow when tapped. Drizzle the top of the bread with olive oil and serve.

White Pizza with Smoked Duck, Butternut Squash, Red Onion and Gubeen Cheese

Pizza Dough
12 oz strong plain flour
1 sachet instant yeast - 1 oz
8 fl oz lukewarm water
2 teaspoons salt
1 teaspoon sugar
2 tablespoons olive oil

Alfredo Sauce
6 fl oz whipping cream
1 clove roasted garlic
4 oz grated fresh parmesan
Salt and pepper to taste
Bring cream to boil. Add garlic and whisk in cheese. Season to taste.

Butternut Squash
1 butternut squash
2 tablespoons olive oil
Salt and pepper
1 tablespoon chopped, fresh sage leaves
2 oz butter cut into cubes

Red Onion
2 red onions, sliced
1 clove roasted garlic
1 tablespoon chopped rosemary
good dash red wine
salt and pepper to taste
1 tablespoon olive oil

Method:
Place yeast, 2 fl ozs of the water and the sugar in a bowl and water for yeast to come alive - about 10 minutes.
Sift flour into a bowl with the salt and make a well in the centre.
Add yeast mixture, olive oil and remaining water and mix into dough. Turn onto a floured surface and knead for ten minutes. Place in an oiled bowl, cover with a damp tea towel and leave in a warm place for 2 hours. Cut into 8 pieces and roll dough into desired thickness. Bake in over for about 5-10 minutes depending on thickness.

Cut the squash in half lengthways - scoop out the seeds and peel the squash. Chop into 1 inch dice.

Heat the oil in a pan until hot. Add squash and toss around for about 3 minutes. Add butter in dots around the pan. Season and add sage.

Cook for a further 2 minutes and then finish in the oven. It should take about 10 minutes.

Heat olive oil in a pan until hot. Add onions and garlic. Cook, stirring occasionally for a minute, add the rosemary and red wine and cook until wine disappears. Season.

To Assemble:
Spread the dough with Alfredo sauce, sprinkle over with onions, dot with butternut squash, add strips of smoked duck and finally the gubeen cheese slices. Drizzle with truffle oil if you wish and sprinkle.