Serves 4

4x 200-250g small duck breasts
salt and pepper
1 tablespoon grapeseed oil
50ml duck jus or duck stock or brown chicken stock
small handful chrysanthemum leaves
4 sprigs sansho (or kinome)

4x 200-250g small duck breasts
salt and pepper
1 tablespoon grapeseed oil
50ml duck jus or duck stock or brown chicken stock
small handful chrysanthemum leaves
4 sprigs sansho (or kinome)

Glaze
200ml soy sauce
4 tablespoons brown sugar
100ml mirin or dry sherry

Confit potato
4 pink fir apple potatoes or any waxy potato, peeled
1/ 2 tablespoon goose fat or plain-flavoured oil such as grapeseed
1 pinch sea salt
1 pinch white pepper
1 pinch castor sugar

To make the glaze, combine the soy sauce, brown sugar and mirin in a saucepan and stir until the sugar dissolves. Cool. To make the confit potato, turn the potatoes into barrel shapes. Place the potatoes in a freezer bag with the goose fat, salt, pepper and sugar. Expel excess air and tie the top tightly.

Place the bag in a pot of boiling water and cook for 30 minutes. Preheat the oven to 150C (300F). Trim the duck breasts, season with salt and pepper, and brown in batches, skin side down, in grapeseed oil in a non-stick frying pan. When the skin is dark brown and crips, turn to cook the flesh very briefly. Transfer the breasts to a baking tray and place in the oven for another five to six minutes. Remove from the oven, wrap the tray in foil and allow to rest.

Before serving, paint the breasts with the glaze and grill. Once it starts to bubble, remove, glaze and place under the griller again. Repeat one more time. Reheat the duck jus and season to taste with salt and pepper. Blanch the chrysanthemum leaves in boiling water.

To serve, place the chrysanthemum on serving plates. Remove the potato from the bags and place on top. Slice the duck breast and fan over the potato. Spoon over some duck jus and garnish with a sprig of sansho.

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