Duck à l'orange with fondant potato and a chiffonade of cavolo nero

Preheat the oven to 220°C/200°C fan/gas mark 7.

Remove the peel and pith from the navel orange (1) and cut into thin julienne slices. Place in a pan of boiling water for 3 minutes and transfer the peel into cold water. Set aside.

To make the sauce, put the sugar (100 g) and 3 tbsp water into a pan. Bring to the boil over a medium heat. As soon as it starts to caramelise, remove from the heat. Gradually add the vinegar (50 ml) and mix. Add the stock (400 ml), tomato purée (1 tbsp), orange juice (1) and lemon juice (1). Reduce to a sauce consistency for 8-10 minutes, whisking in the butter (25 g) while simmering and stirring in the julienned orange. Season to taste and keep warm.

To make the potatoes, add the jacket potatoes (4), butter (75 g), garlic (1 bulb), rosemary (1 sprig) and thyme (3 sprigs) to a large frying pan. Heat over medium heat and add enough water so the potatoes are half covered. Turn over and continue cooking – the water will evaporate and the butter will start to caramelise. Cook until the potatoes are cooked through, about 30 minutes, then remove from the heat, season with salt and rest for 30 minutes.

To make the cavolo nero (500 g), remove the stalks and discard. Roughly slice the leaves and place in a sauté pan with the oil (2 tbsp) and butter (30 g), stir well and cook for 2 minutes. Add the stock (200 ml) and cook for a further five minutes. Season well, then finish with a squeeze of lemon (1/2).

When the sauce, fondant and cavolo nero are ready, start cooking the duck. Score the skin of the duck breasts (4) and season with fine salt. Add the duck, skin side down, to a cold dry pan. Cook on a medium heat for 2 minutes until the fat starts to render. Turn and then add the butter (50 g), garlic (2 cloves) and thyme (1 sprig) and baste. Place into the preheated oven for 3 minutes. Remove and rest for 5 minutes. The internal temperature of the duck should be 58°C (it will carry on cooking when resting).

Serve the duck with the fondant potatoes, cavolo nero and sauce.