Apricot Glazed Duck Breast and Rosemary Roasties

Meanwhile, grate the Cheddar cheese. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Halve any large cauliflower florets. 

Once the water has boiled, pour it into a medium saucepan with ½ tsp salt and bring back to the boil. Add the cauliflower to the pan, then reduce the heat and simmer until tender, 4-5 mins. 

Once cooked, drain in a colander and pop back in the pan. Mix in the cheese sauce, then season with salt and pepper.

Transfer to an appropriately sized ovenproof dish, scatter over the Cheddar and set aside.

Heat a large frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.

Transfer to a baking tray, skin-side up, and season with salt and pepper. 

Roast the duck on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.

Once the duck is in the oven, slide the cauliflower cheese onto the bottom shelf of your oven and bake until golden and bubbling, 16-18 mins. 

Once cooked, transfer the duck to a clean board. Spread the apricot jam over the duck, cover loosely with foil and rest until ready to serve. IMPORTANT: The duck is fully cooked when no longer pink in the middle.

Clean out the (now empty) duck frying pan and pop back on medium-high heat with a drizzle of oil. 

Once hot, add the leek and cook until softened, 4-5 mins, stirring occasionally. Add the peas and cook for 1-2 mins more.

Season with salt, pepper and and a knob of butter (if you have any), then remove from the heat.