• 4 small duck breasts

  • 3 tablespoons extra virgin olive oil, plus a little for finishing

  • 1 large red pepper, de-seeded and chopped into small chunks

  • 200g chorizo sausage, sliced

  • 2 cloves of garlic, peeled and finely sliced

  • 1 medium red chilli, de-seeded and finely chopped

  • 2 tablespoons red wine vinegar

  • 400ml chicken stock, reduced by half

  • 6 cooked baby artichokes (fresh are best but tinned are fine) each cut in half

  • 200g cooked edamame beans

  • 1 small bunch of chives, finely sliced

  • Salt and cayenne pepper


  • 1.

    Preheat your oven to 190c / Gas 5.

  • 2.

    Put the duck breasts skin side down, in a cold ovenproof frying pan. Fry over a medium heat for about 10 minutes until most of the fat has rendered out and the skin is golden. Drain the fat and keep it! Duck fat is glorious for cooking roast potatoes in.

  • 3.

    Put the duck into the pre-heated oven, still skin side down, for a further 5 minutes.  Once cooked, remove the duck from the oven, turn the breasts over and leave to rest, in a warm place, for 5 minutes.

  • 4.

    In a separate pan, warm the olive oil and fry the chopped red pepper, without browning, for 5 minutes. Add the chorizo, garlic and chilli. Fry gently for 2 minutes. Add the vinegar and boil until evaporated.  Pour in the reduced chicken stock and bring to the boil. Add the artichokes and edamame beans and warm them through. Add the chives, season and spoon onto 4 large plates.

  • 5.

    Slice the duck breast thickly and place the slices on top. Trickle over a little olive oil and serve.

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