Roast Breast of Goosnargh Duckling from Great British Chefs 2 by Paul Heathcote

Ingredients

• 125 g/4 oz icing sugar
• 4 potatoes
• 1 tablespoon olive oil
• 2 Cox’s apples
• 1 shallot, finely shredded
• salt and freshly ground white pepper
• 2 ducks, about 1.75 kg/3½ lb. each
• 125 ml/4 fl oz water
• 275 g/9 oz clarified unsalted butter
• 125 g/4 oz butter
• 125 g/4 oz peas
• 50 g/2 oz fresh flat leaf parsley, chopped
• 500 ml/17 fl oz duck stock
• 12 button onions
• 2 tablespoons olive oil, for frying
• 125 ml/4 fl oz cider
• 1 Savoy cabbage, shredded
• 150 g/5 oz flour
• 50 g/2 oz roasted cashew nuts, chopped
• 4 eggs