Ingredients

Ingredients For the potatoes

• 1 garlic clove, cut in half

• 25g/1oz butter, softened

• 500g/1lb 2oz Maris Piper potatoes, peeled and thinly sliced on a mandolin

• 250g/9oz strong English cheddar

• 500ml/18fl oz double cream

• sea salt and freshly ground black pepper

For the peppers

• 2 tbsp olive oil

• 1 medium red onion, sliced

• 1 large red pepper, seeds removed, flesh cut into strips

• 1 large green pepper, seeds removed, flesh cut into strips

• 1 large yellow pepper, seeds removed, flesh cut into strips

• 2 tbsp balsamic vinegar

• 2 tbsp soft brown sugar

For the mangetout

• 300g/7oz mangetout, trimmed

• knob of butter

For the sauce

• 1 medium red onion, cut into quarters

• 1 large carrot, roughly chopped

• 1 celery stalk , roughly chopped

• 3 bay leaves

• 1 tsp black peppercorns

• 250ml/9fl oz red wine

• 125ml/4½fl oz port

• 3 tbsp redcurrant jelly

• 50g/2oz cold butter, diced

For the duck

• 4 plump duck breasts

• 1 tbsp olive oil

• 2 tbsp clear honey

Description

Serve This Dish Of Duck Breasts With A Honey Glaze And Simple Red Wine Sauce For A Satisfying Supper For Four.

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