Roast barbary duck breast with a smooth carrot & star anise puree, crispy baby potatoes cooked in butter
Melt the butter in a large saucepan. Peel & finely slice the carrots and add to the pan with a large pinch of salt. Saute for 5 minutes on a high heat until the carrot is starting to brown. Pour in the carrot juice, add the star anise and simmer for 10 minutes until the carrots are cooked and the liquid has reduced slightly. Scoop the carrot and star anise out into a blender and add approximately half of the cooking liquor. Add the double cream and puree until smooth. Taste and adjust the seasoning.
Preheat the oven to 200c.
Place the potatoes, one at a time, onto a spoon and, starting at one end, cut across their width at 3mm intervals with a really sharp knife – the spoon will stop you from cutting all the way through the potato.
Heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season with salt and pepper. Give the potatoes a good toss so they're coated and make sure they are all cut side up before placing on the bottom shelf of the oven for 45 mins-1 hr until golden and tender. Baste with the butter through the cooking
Trim and score the duck breasts, season with salt. Place skin-side down into a cold frying pan and cook on a medium high heat for approximately 5-7 minutes until the fat is rendered and golden brown. Turn the duck breasts over, reduce to a medium heat and cook for 3 minutes. Leave to rest for 5 minutes.
Put a spoonful of the carrot puree on the plate.
Top with 3 of the potatoes and slice the duck into 3 pieces.
Arrange the duck between the potatoes
«The carrot puree can be made a day ahead of time but the duck and potatoes need to be served immediately»