Preheat the oven to 220C/450F/Gas 7 and preheat the grill. 1 Thinly slice the potatoes using a mandolin, being careful of your fingers. 2 Place in a small pan with 50ml/2fl oz stock, 85ml/3fl oz cream and 25g/1oz butter. Season generously, bring to the boil, reduce the heat and simmer for four minutes. Heat a frying pan. 3 Finely slice the shallots. Add some oil and a knob of butter to the heated frying pan and saute the shallots for 2-3 minutes until softened but not browned. Add 1 tbsp Calvados and set alight to burn off the alcohol. 4 Heat a small pan and pour in the last 2 tbsp Calvados. Pour in the wine, bubble down, pour in the last 85ml/3fl oz stock and reduce down by two-thirds. 5 Heat a griddle pan. Score the skin of the duck in a criss-cross pattern. Season with salt. Mix the pepper, nutmeg, ginger and cloves in a small bowl and rub all over the duck breasts. 6 Place two 10cm/4in cooking rings on squares of buttered foil and set on a baking sheet. Remove the potatoes from the cream and stock mix with a slotted spoon. 7 Use the potatoes to layer up in the cooking rings with the sauteed shallots, finishing with a layer of potatoes. Dot with a little butter and place in the oven for 12-15 minutes until tender and lightly golden. 8 Place the duck breasts skin-side down on the heated griddle pan and cook for eight minutes. 9 Dice 50g/2oz of the courgette and plunge into a pan of boiling salted water. Blanch for 1 minute, then refresh under cold running water. 10 Peel the apple, remove the core and finely dice the flesh. Squeeze over a little lemon juice and toss to coat to prevent the apple from going brown. 11 Add a little oil and a knob of butter to the frying pan and saute the apple dice for a few minutes until just beginning to caramelise. 12 Add the courgette dice to the pan and cook for another minute or so, stirring until the courgette is just beginning to brown. Snip the chives. 13 Pour the reduced down Calvados mixture into the apple and courgettes, stirring until well combined. Pour in the remaining 50ml/2fl oz cream and just warm through. Season and stir in the chives. 14 Turn over the duck breasts and cook for another two minutes until just tender. Remove from the heat and leave to rest for a few minutes. 15 Flash the layered up potato rings under the grill until bubbling and lightly golden, transfer one to a serving plate and carefully remove the cooking ring. 16 Carve the duck breasts on the diagonal and arrange to the side of the potatoes. Spoon some of the sauce around the edge of the plate and serve at once. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 129 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 51.7mg||16 %|
|Sodium 26.2mg||1 %|
|Potassium 409.2mg||11 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 18.7g|
|Protein 2.7g||4 %|
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Calories per serving: 263
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