Duck Breast Au Poivre With Buttered Spinach W. Tenderstem Broccoli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pat your duck breast[s] dry with kitchen paper, then using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat, then heat a large, wide-based pan (preferably non-stick) over a high heat with a little drizzle of vegetable oil

Once hot, add the scored duck to the pan, skin-side down and cook for 3-4 min on each side, or until golden

Tip: Cooking for 3 or more? Use 2 pans!

Add the golden duck breast to a baking tray, and put into to the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

Reserve the pan

Tip: Cooking for 3 or more? Use 2 trays!

Chop your waxy potatoes into quarters

Add the chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Boil a kettle

Return the reserved pan to a medium heat, add your roasted garlic paste and cracked black pepper with your Chinese rice wine, soft cheese, chicken stock mix and 100ml [130ml] [170ml] boiled water

Give everything a good mix up and increase the heat to medium-high and cook for a final 4-5 min or until the sauce is thickened

Once thickened, add the cooked duck to the pan – this is your duck au poivre

Reboil a kettle

Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Drain the spinach and squeeze any excess water out with the back of a spoon, then transfer it to a bowl with a small knob of butter and a pinch of salt and pepper

Give everything a good mix up – this is your blanched spinach

Once the potatoes are fork-tender, add a knob of butter with a pinch of salt and pepper

Give everything a good mix up – these are your buttery potatoes