Duck Breast With Tarragon Potato Gratin & Cavolo Nero

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

Peel and finely slice your potatoes into thin discs (roughly the thickness of a pound coin) and add the potato discs to a large heatproof bowl then cover with cling film, pierce a few holes in the top with a fork and put the bowl in the microwave for 5-6 min or until slightly tender

Peel and finely chop (or grate) your garlic, then top, tail, peel and chop your carrot[s] into large, bite-sized chunks

Combine your clotted cream with 100ml [130ml] [170ml] milk and put in the microwave for 1 min or until the cream has melted

Add your parsley & tarragon pesto, chopped garlic, vegetable stock mix and a pinch of salt and pepper and give everything a good mix up – this is your tarragon cream

Add the sliced potatoes to an oven-proof dish and pour over the tarragon cream

Cover the dish with tin foil and transfer it to the oven for an initial 20-22 min or until piping hot and bubbling

Add the chopped carrot to the middle of a large piece of tin foil with a drizzle of olive oil, a splash of cold water and a pinch of salt and pepper

Scrunch up to form a sealed parcel and add to a baking tray, then put in oven for 18-20 min

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 and season the duck skin with a generous pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick with a matching lid) 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!

Wash, then chop your cavolo nero roughly, removing any tough stalks

Once golden, transfer the duck breast[s], skin-side up, to the other side of the baking tray with the carrot parcel (reserve the pan)

Return the tray to the oven for 10-12 min or until the duck is slightly pink (Tip: Cook for 3-5 minutes further if you prefer your duck well done)

Once cooked, remove the tray from the oven and transfer the duck to a clean chopping board and leave to rest for 5-6 min

Remove the foil from the potatoes and cook another 5-6 min or until lightly golden – this is your tarragon potato gratin

Whilst the duck is resting, tip out the excess oil from the reserved pan

Add the chopped cavolo nero to the reserved pan with a splash of cold water and a pinch of salt and pepper and cook over a medium-high heat, covered, for 5-6 min or until wilted

Slice the rested duck breast[s] thinly