The combination of the caramelised duck breast with the distinct, nutty, flavour of Jerusalem artichokes gives these amazing ingredients what they deserve; the walnuts complement perfectly, with an oily crunch.
For the artichokes
4 medium-sized Jerusalem artichokes, scrubbed and cut into quarters
2 cloves garlic, crushed
2 tbsp olive oil
1/2 tsp table salt
For the duck
2 Gressingham duck breasts, skin scored in a criss-cross pattern
1/2 teaspoon table salt
2 tbsp honey
25g/1oz walnuts, toasted
1/4 bunch parsley, chopped
Preheat the oven to 200C/400F/Gas6. Place the artichokes in foil with the garlic, olive oil and salt; gather up and place in the oven for 20 minutes.
Place a frying pan on a low heat. Season the duck breasts with the salt then place skin-side down in the dry pan. Allow the fat to slowly render off, tipping off the excess a couple of times. Cook until the skin has browned and the majority of the fat has rendered off (this should take around 15 minutes).
Pour off the fat, then add the honey to the pan with the duck and allow to brown. Turn the breasts on to the flesh side for around four minutes then remove and set aside to rest for five minutes. Mix the roasted artichokes with the walnuts and parsley and serve with the duck breasts.