Ingredients

7-8oz Gressingham Duck Breast
Bunch of Pak Choy
100g New Potatoes
80g Red Cabbage
150ml Brandy
60g Cranberry Sauce
20g Butter
50ml Hoi Sin
100ml Soy Sauce
1 tbls Honey
10g Ground Ginger
50g Caster Sugar
4 Chives sticks-chopped
Seasoning (white pepper and salt)
200ml White wine vinagar
500ml Beef stock
50ml Port
175ml Red wine

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Method

1. Trim the duck breast and marinate in hoi sin, soy sauce, oyster sauce, honey and ginger. Leave covered in the fridge for 2 hours.

2. Sautee the cabbage in butter, add sugar and vinegar and leave on low heat to reduce down.

3. Boil new potatoes in salted water untill soft, drain and then season. Add a little butter and mash together, finish by adding chopped chives.

4. To make your demi add the beef stock to a pan with a little red wine and port and reduce down.

5. Lightly sautee off the pak choy and place on the plate. Place the crushed new potato into a ring on top of the pak choy, in a smaller ring place the cabbage on top of the potato.

6. Sautee the duck until pink, slice and place on top of the red cabbage.

7. To finish off the sauce, take your demi and add the brandy and cranberry and reduce down to the correct consistency. Drizzle the sauce over the duck and around the plate to get a professional finish to your dish.