Duck Breast with Fondant Potatoes and Tomato Chilli Sauce

This is a duck breast pan fried then oven baked in some water. Fondant potatoes which are delicious, a tomato, mushroom and chilli sauce accompanied by simple vegetables

1. 1

   Peel and chop a potato width ways, creating a wheel / barrel shape.

2. 2

   Add the potato to a pan with 150g butter.

3. 3

   Gently fry the potato until brown on both sides.

4. 4

   Add 100ml veg stock with some garlic to the pan.

5. 5

   Watch when adding the stock as it can spit.

6. 6

   Cover and simmer until the potato is cooked.

7. 7

   Score the duck breast and sprinkle with salt and pepper.

8. 8

   Pan fry the duck breast skin side down for a few minutes.

9. 9

   Turn the duck breast over and pan fry the other side for a few minutes.

10. 10

    Put the duck breast in the oven with minimal water at 180°C for about 8 minutes.

11. 11

    Sieve off a tin of chopped tomatoes into a saucepan for the sauce.

12. 12

    Add sliced mushrooms and 1 red chilli to the saucepan.

13. 13

    Add a glug of wine (if available) to the saucepan.

14. 14

    Let the sauce simmer for a few minutes.