Ingredients

Ingredients For the jus

• 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

For the red cabbage

• 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

For the potatoes

• 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

For the duck

• 4 duck breasts, skin on

Description

Featuring Robust And Punchy Flavours That Sit Well With The Richness Of The Duck, This Dish Would Also Work Well With Venison.

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