Duck Breast With Honey Mustard Sauce And Crispy Potatoes

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

Add your waxy 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

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

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

Once hot, add the scored duck to the pan, skin-side down and cook for 5 min or until golden, then turn over and cook for a further 1 min to seal (reserve the pan!)

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

While the duck is cooking, add your Tenderstem broccoli to a large piece of tin foil (or two!) with a large splash of cold water and a small knob of butter

Scrunch the foil around the broccoli to form a tightly sealed parcel and add to a baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Crush your garlic open by squashing it with the side of a knife and discard the skins

Add the golden duck breast[s] to the tray with the Tenderstem parcel[s] and put in the oven for 10-12 min or until the duck is cooked through (no pink meat!) and the broccoli is tender with a slight bite

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

Once the potatoes are fork tender, return the reserved pan to a high heat and add the cooked potatoes with a pinch of salt and pepper

Press each potato down lightly using the base of a glass until slightly crushed and cook for 2-3 min on each side or until golden and crispy, once golden and crispy, add a knob of butter and the crushed garlic and cook for 1-2 min or until the butter has melted, then stir to coat everything in the garlic butter – these are your crispy garlic potatoes

Meanwhile, add 50ml [65ml] [85ml] cold water to a small pot with your cornflour and whisk to combine

Bring to the boil over a high heat and once boiling, reduce the heat to medium

Add your chicken stock mix, Dijon mustard, wholegrain mustard, honey and a pinch of salt and cook for 2-3 min or until thickened

One thickened, remove from the heat and stir through your crème fraîche – this is your honey mustard sauce

Remove your tray[s] from the oven and carefully slice the duck breast[s] on an angle