Duck Breast, Braised Red Cabbage, Sweet 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 minutes or until a sandy paste forms – this is your roux

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

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

Peel and slice your potato[es] 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 30-35 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 30 minutes, stirring occasionally – this is your braised red cabbage

Heat a large, wide-based pan (preferably non-stick) over a high heat with a little drizzle of vegetable oil

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

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

Add the seasoned duck to the pan, skin-side down and cook for 3-4 min on each side, or until golden

Add the golden duck breast[s], skin-side up, to a baking tray and sprinkle over your five-spice (reserve the pan)

Put the tray into the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

Once cooked, set the duck aside to rest

Reboil half a kettle

Wipe the reserved pan clean and return 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