Roasted duck breast with red cabbage and homemade mustard fruits Archive

Ingredients

• 2kg/4½lb small, firm pears, peeled and cut in half lengthways, stalks and seeds left intact
• 400g/14oz sugar
• mustard essential oil, available in some specialist shops
• 500g/1lb 2oz duck bones, chopped
• 1 tbsp olive oil
• 1 shallot, sliced
• 1 clove garlic, peeled
• sprigs of thyme
• 1 bay leaf
• ½ tsp black peppercorns
• 50ml/2fl oz Madeira
• 150ml/5fl oz veal stock (substitute more chicken stock if unavailable)
• 150ml/5fl oz brown rich chicken stock
• ½ cinnamon stick, broken
• 3 juniper berries
• 3 cloves
• 2 star anise
• 1 red cabbage, finely shredded
• 100g/3½oz brown sugar
• 250ml/9fl oz Port
• 500ml/17fl oz red wine
• 1 tbsp duck fat
• 1 onion, sliced
• 2 apples, peeled, quartered and sliced crossways
• sprig of thyme
• 4 tbsp redcurrant jelly
• 2 large Desiree potatoes, peeled and very thinly sliced
• salt and freshly ground black pepper
• 2-4 duck breasts, depending on size, skin scored
• knob of butter