Duck leg and breast with warm pea purée

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Slash the skin of the duck breast and season well with salt and pepper.

2. Add some oil to a frying pan and place over a medium-high heat. Add the duck breast skin-side down and sear until golden, then turn over and repeat for the other side.

3. Place a slice of onion in a roasting tin (or potato – just enough to lift the duck up from the base) and sit the duck breast on top. Roast for 12–15 minutes. Brush with the honey and twist over some pepper. Cover with kitchen foil and allow to rest.

4. Meanwhile, add some oil to a saucepan over a medium-low heat, then add the onion, garlic, tarragon, parsley stalks, bay and thyme and sweat with the lid on until the onion is soft.

5. Add the wine and reduce by half, followed by the stock. Add the duck leg and simmer gently for around 1 hour with the lid on.

6. When ready, remove the leg from the cooking liquid, discard the skin and flake the meat. Set aside.

7. Bring the remaining cooking liquid up to the boil, remove the thyme and parsley stalks and add the peas. Immediately remove from the pan from the heat then add the spinach. Use a hand-held stick blender to blend everything to a purée until smooth.

8. To serve, spoon the warm purée onto a dish. Mix the handful of peas with the duck leg meat, pea shoots, olive oil and vinegar. Season with salt and pepper. Scatter this over the purée. Slice the duck breast meat and serve on top of the salad.