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1
For the fondant potatoes.
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2
Preheat the oven to 200C/Gas Mark 6.
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3
Peel the potatoes and cut out two cylinders from each one using a 5cm metal cutter (you want eight cylinders in total).
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4
Neaten the top and bottom with a knife so they are flat.
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5
Heat an ovenproof frying pan and melt the butter with the oil.
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6
Add the potatoes and colour them all over top and bottom and on the sides; use tongs to turn them.
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7
Add the thyme, garlic and stock to the pan.
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8
Cover with a cartouche (a circle of buttered greaseproof paper that will cover the pan completely) and transfer to the oven.
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9
Cook for 40-45 minutes or until the potatoes are soft and cooked through; halfway through the cooking, baste the potatoes with the stock so the tops dont dry out (then replace the cartouche).
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10
Make the other elements of the dish while the potatoes are in the oven.
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11
For the carrot and cumin puree.
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12
Cook the carrots in a pan of boiling water until tender.
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13
Drain and place in a blender with the olive oil, cumin and some salt and pepper.
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14
Blend for 4-5 minutes or until very smooth.
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15
Spoon into a saucepan and set aside, ready to reheat for serving.
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16
For the duck breasts.
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17
Score the skin on the duck breasts, without cutting into the flesh.
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18
Season both sides of each breast.
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19
Place the breasts skin side down in a cold non-stick frying pan (starting in a cold pan will render the fat slowly).
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20
Set on the heat and cook for 4-5 minutes or until the skin has a good colour and is crisp.
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21
Add the garlic cloves and thyme and turn the breasts over.
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22
Reduce the heat and cook for 4-5 minutes.
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23
Turn the breasts on to the skin side again and cook for 3 minutes.
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24
Turn over and cook for another 3 minutes, then turn once more and cook on the skin side for a final 2 minutes.
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25
The total cooking time will be 18 minutes.
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26
Remove the duck breasts from the pan and leave to rest in a warm place for 5-7 minutes while you make the jus.
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27
For the red port jus.
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28
Remove the garlic and thyme from pan (discard these) and skim off excess fat.
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29
Deglaze the frying pan with the port, then add the redcurrant jelly and whisk until melted.
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30
Add the shallots, thyme sprigs, garlic and stock to the pan.
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31
Bring to the boil and reduce by half.
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32
Pass through a sieve into a saucepan.
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33
Gradually whisk in the butter and season to taste.
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34
Keep warm.
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35
To serve.
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36
Make a line of carrot puree on each plate.
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37
Cut each duck breast into four slices and arrange in a criss-cross line on the other side of the plate, with a fondant potato at each end.
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38
Drizzle a little jus over the duck and garnish with some pea shoots.
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39
Garnish the carrot puree with red amaranth.
