Duck Breast with Potato Dauphinoise & Caramelised Chicory Recipe · Gressingham

Ingredients

• 2 Gressingham duck breasts
• Salt
• Pepper
• 400g of Maris Piper potatoes, peeled and sliced thinly
• 1 garlic clove, minced
• 300ml of whole milk
• 200ml of double cream
• 2 pinches of grated nutmeg
• 2 heads of white chicory
• 25ml of soy sauce
• 100ml of orange juice
• 50g of butter
• Caster sugar
• 1 shallot, thinly sliced
• 1 carrot, thinly sliced
• 1 leek, white only, thinly sliced
• 1 garlic clove, crushed
• 1 celery stick, thinly sliced
• 1 sprig fresh rosemary
• 1 sprig of fresh thyme
• 1 bay leaf
• 20ml of red wine
• 50ml of red wine vinegar
• 100ml of port
• 500ml of brown chicken stock
• Vegetable oil