Duck and Tangerines

This pan-roasted duck with Five-Spice and tangerines is served with potato gratin.

Ingredients:

• 450g (prepared weight) small waxy potatoes, peeled and thinly sired
• Salt and freshly ground black pepper
• 2 eggs
• 150ml double cream
• 4 tbsp grated Cheddar cheese
• 4 duck breast fillets
• 4tsp Five-Spice powder
• 2 tbsp sweet sherry
• 2 tangerines, peeled and in segments
• Fresh chive strips for garnish

For the gravy

• 2 tbsp sweet sherry
• 1 tbsp sherry vinegar
• 1 wineglass chicken stock
• 50g unsalted butter, chilled and cubed

Method:

• Line 4 individual ring moulds with foil on a baking sheet and butter insides. Layer potatoes in moulds, seasoning in between layers. Beat eggs and cream and pour over potatoes. Top with cheese and cook at Gas 5, 375°F, 190°C for25 minutes, or until potatoes are tender and custard is set.
• While potatoes are cooking, score duck skin in a crisscross pattern with a sharp knife! Without cutting right through. Rub all over with Five—Spice powder and fry in a pan, skin-side down, until browned. Turn over to brown other side wd cook until pink in the centre. Sprinkle sherry over skin and turn skin-side down again to caramelise. Remove from pan. Reserve, keeping warm. Add tangerine segments and cook until lightly browned. Reserve with duck.
• To make the gravy, pour excess fat from pan. Add sherry and vinegar with stock. Bring to bubbling and reduce by one-third. Whisk in butter, cube by cube, season and remove from heat.
• Turn gratins out of moulds and arrange on 4 plates. Slice duck thickly and perch on the side, spoon over tangerines and gravy and garnish with chive strips to serve.

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