Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Preheat the oven and prepare the sauce for your gratin

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4. Boil a kettle.

Dissolve the Knorr chicken stock cube[s] in 200ml [350ml] boiled water. 

Heat a pot over a medium heat with a small knob of butter (approx. 1 tsp).

Once melted, add 1 tsp [2 tsp] flour and cook for 1-2 minutes or until a roux (sandy paste) has formed.

Build your potato & parsnip gratin

Stir the chicken stock gradually into the roux and cook for 1-2 minutes. Add the crème fraîche and stir well until combined. Season with a pinch of pepper and set aside.

Peel and slice the potatoes as finely as you can. Peel the 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 grated Italian hard cheese.

Put the dish in the oven for 1 hour 10 min or until the potatoes and parsnips are golden and cooked through.

Slice your red cabbage

Slice approx. 250g [500g] red cabbage very finely. Use the root as a handle, and discard at the end.

Cook the braised red cabbage

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

Once melted, add the grated red cabbage, sultanas and red wine vinegar.

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

Add 200ml [350ml] water and cook, covered, for 45 minutes, stirring occasionally.

Render the duck breasts

Using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat. Season with a generous pinch of salt.

Add the scored duck, skin-side down, to a cold, dry pan over a low-medium heat. Cook skin-side down only for 10-15 minutes, or until the skin is golden and crispy and the fat underneath it is rendered. 

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

Roast the duck breasts

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

Put the tray in the oven for 10-12 minutes if you prefer your duck cooked medium. Cook for a further 3-5 minutes if you prefer your duck well done. Once cooked, set the duck aside to rest for at least 10 minutes.

Re-boil a kettle.

Make your red wine jus

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 (approx. 1 tsp [2 tsp]) and 1 tsp [2 tsp] flour and cook for 1 min or until a roux (sandy paste) has formed. 

Add 150ml [250ml] boiled water, the onion marmalade and soy sauce to the roux 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.