• ½ duck breast
• 1 fondant potato
• 1 cabbage parcel
• spinach puree
• red wine sauce

1. Fast fry 2 sides of the duck until brown. Finish in the oven for 2/3 minutes (or more if not pink).
2. For the fondant potatoes, cut into shape, boil in low heat until softened in the center. Cool, then fry again to brown. Finish in the oven to warm.
3. For the Cabbage Parcel, roll the cabbage leaves with any filling in clingfilm. Heat in hot water.
4. For the Spinach Purée, plant the spinach in hot water. Blitz in butter, salt and pepper. A little garlic too.
5. To make the Red Wine Sauce, mix any stock with red wine.

Recipe by Chris Summers, originally featured on Prynhawn Da.