Apple Glazed Duck Breast and Parmigiano Reggiano Dauphinoise

Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, Parmigiano Reggiano and water (see pantry for amount).

Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper and transfer to a bowl. 

Clean out the now empty frying pan and pop back on medium-high (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Once the duck skin is golden, 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 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.

Meanwhile, once cooked and drained, lay the potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

Sprinkle the grated Cheddar on top. 

Bake on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

While everything's in the oven, quarter, core and thinly slice the apple (no need to peel). Pop into a medium bowl with a drizzle of oil. Set aside. 

Once the duck is cooked, transfer to a clean board and rest for 5 mins. IMPORTANT: The duck is fully cooked when no longer pink in the middle.

Meanwhile, add the baby leaves and walnuts to the apple bowl and toss together. 

Once the duck has rested, cut widthways into 1cm slices.