Seared Honey Duck Breast

Meanwhile, peel the potatoes and chop into 2cm chunks. Add to the saucepan of boiling water and boil till you can easily slip a knife through them, 12-16 mins. When cooked, drain in a colander and return to the pan, off the heat.

Meanwhile, put a frying pan on medium heat (no oil). Season the duck breasts on both sides with salt and pepper. Add to the pan skin-side down and cook for 4-5 mins, until the skin is golden. Turn over and cook for another minute on the flesh side, then remove from the pan and place, skin side up, on the tray with the carrots. Drizzle the honey over the duck and return the tray to the oven for 15 mins. IMPORTANT: Wash your hands after handling raw meat.

While the duck and carrots cook, drain any excess fat from the duck pan and return to medium heat. Add the water (see ingredients for amount), redcurrant jelly and red wine stock pot. Bring to the boil, stirring to dissolved the jelly and stock, then simmer on a low heat until rich and glossy, 6-8 mins. If it gets too thick, add a splash of hot water. Meanwhile, finely chop the flat leaf parsley.

Mash the potatoes until smooth, adding a knob of butter if you have any. Season well with salt and plenty of pepper. Remove the garlic cloves from their parcels and roughly mash with a fork. Mash the garlic into the potato - make sure it is well incorporated.