Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

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

Boil a kettle

Dissolve your chicken stock mix in 200ml [250ml] [350ml] boiled water

Heat a pot over a medium heat with a small knob of butter, once melted, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min or until a sandy paste forms – this is your roux

Stir the chicken stock gradually into the roux and cook for 1-2 min

Add your crème fraîche and stir until combined, then season with a pinch of pepper

Peel and slice your potatoes as finely as you can

Peel your parsnip[s], then continue to peel lengths until you end up with a pile of parsnip 'ribbons'

Layer the sliced potatoes and parsnip ribbons in an oven-proof dish and top with the sauce and your grated Italian hard cheese

Put the dish in the oven for 45 min or until the potatoes and parsnips are golden and cooked through

Heat a pot (with a lid) with a knob of butter over a low heat

Once melted, add your shredded red cabbage, sultanas and red wine vinegar

Season with a generous pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar

Add 200ml [250ml] [350ml] boiled water and cook, covered, for 40 min, stirring occasionally – this is your braised red cabbage

Season your duck breast[s] with a generous pinch of salt

Add the seasoned duck, skin-side down, to a cold, dry pan over a low-medium heat (cooking for 3 or more? Use 2 pans!)

Cook skin-side down for 10-15 minutes, or until the skin is golden and crispy

Tip: by cooking this over a low-medium heat, you'll render all of the fat

Once the potato & parsnip gratin has been in for 50 min, transfer the duck, skin-side up, to a baking tray and sprinkle over your five-spice

Put the tray in the oven for 10-12 minutes or until cooked through (no pink meat!)

Once cooked, set the duck aside to rest

Reboil half a kettle

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

Pour the duck fat away (keep it in the fridge and use for roast potatoes!) and wipe the pan clean

Return the pan to a medium heat with a small knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min or until a roux (sandy paste) has formed

Add 150ml [200ml] [250ml] boiled water, your onion marmalade and soy sauce and whisk until fully combined

Reduce the heat to low and cook for 10 minutes or until a thick sauce remains – this is your sweet onion jus