Ingredients

Ingredients For the mustard fruits

• 2kg/4½lb small, firm pears, peeled and cut in half lengthways, stalks and seeds left intact

• 400g/14oz sugar

• mustard essential oil, available in some specialist shops

For the duck sauce

• 500g/1lb 2oz duck bones, chopped

• 1 tbsp olive oil

• 1 shallot, sliced

• 1 clove garlic, peeled

• sprigs of thyme

• 1 bay leaf

• ½ tsp black peppercorns

• 50ml/2fl oz Madeira

• 150ml/5fl oz veal stock (substitute more chicken stock if unavailable)

• 150ml/5fl oz brown rich chicken stock

For the spice bag

• ½ cinnamon stick, broken

• 3 juniper berries

• 3 cloves

• 2 star anise

For the braised red cabbage

• 1 red cabbage, finely shredded

• 100g/3½oz brown sugar

• 250ml/9fl oz Port

• 500ml/17fl oz red wine

• 1 tbsp duck fat

• 1 onion, sliced

• 2 apples, peeled, quartered and sliced crossways

• sprig of thyme

• 1 bay leaf

• 4 tbsp redcurrant jelly

For the layered potatoes

• 2 large Desiree potatoes, peeled and very thinly sliced

• salt and freshly ground black pepper

• 1 tbsp olive oil

For the duck

• 2-4 duck breasts, depending on size, skin scored

• knob of butter

Description

If You Can't Find Mustard Essential Oil, You Can Buy Ready-made Mostarda Di Cremona And Use That Instead.

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