Duck Breast on a Bed of Colcannon with a Confit of Cranberries

Prep and cook time: 1 to 2 hours

Serves: 2

125g fresh cranberries
25g granulated sugar
100ml red wine
15ml red wine vinegar
zest and juice of 1 orange
2 Gressingham duck filets, skin scored and salted
300g new potatoes
1 bunch spring onions, chopped
50g butter
1 bunch parsley, chopped
fresh parsley


To make the cranberry confit, place all the ingredients in a saucepan, bring the mixture to a gentle simmer and continue to simmer for 1 hour uncovered until a concentrated mass of glazed cranberries is achieved.

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Bring the potatoes to the boil in a pan of salted water and cook until soft.

In the meantime, heat a pan and seal the duck breasts, then transfer to a roasting tray and roast in the oven for 10 minutes.

Drain the potatoes and return them to the pan, then mash until fairly smooth.

Stir in the spring onions and butter, then season and place over a low heat to keep warm.

Remove the duck from the oven and rest for two minutes.

Stir the parsley into the mash.

To serve, pile the colcannon onto individual serving plates, top with the sliced duck breast and spoon over some of the cranberry confit. Garnish with parsley and serve immediately.