Crispy skinned Gressingham duck breast served with a tomato based summer bean stew finished with a piquant salsa verde.
Prepare the duck breast by removing any sinew from the flesh side.
Trim off any excess fat from the skin side and then score the skin in a criss-cross pattern.
Season the duck breast with salt and pepper.
To cook the duck, heat a frying pan until hot and then add the duck to the pan skin side down. The heat of the pan will melt the fat underneath the skin. Drain this from the pan as it melts. Continue until the skin is golden brown. Once the skin is golden brown turn the duck breast over and finish cooking it on the flesh side for 5 minutes. Once cooked allow it to rest for a few minutes.
Prepare the bean stew: finely dice the onion, mince up the garlic clove. Remove the leaves from the basil and roughly chop the leaves. Remove the broad beans from their pods.
Heat a saucepan until hot and then sweat the onion until soft. Next add the chopped basil stalk and cook for a minute or so. Then add the garlic and cook for a further 30 seconds.
Add the sieved tomatoes and cook for a couple of minutes. Season with salt and pepper and then finally add the beans, peas and broad beans. Warm the beans through and finish the sauce with the freshly chopped basil.
Whilst the sauce and duck are cooking, make the salsa verde.
Mince the garlic clove. Pick the leaves from the mint and parsley. Finely chop the anchovy fillets.
Mix the garlic, mustard, capers, anchovy and chopped herbs together in a bowl with the remaining olive oil.
To serve: cut the duck breast into 6 slices. Spoon the bean stew onto the pate, place the duck slices on top and finish your plate with the salsa verde.
«The beans in this stew can be replaced with any variety that is in season.»