INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/450F/Gas 7 and heat a frying pan.  1 Shred the
courgette with a mandolin, squeeze out the excess  moisture in a clean
tea towel and place in a bowl.  2 Peel and shred the potato using the
mandolin and squeeze out the  excess moisture in a clean tea towel.  3
Add to the courgette, season generously and mix well to combine.  Add a
squeeze of lemon juice to prevent the mixture from going brown.  4 Add
a little oil and a knob of butter to the heated frying pan and  put in
2 x 10cm/4" lightly oiled cooking rings.  5 Divide the potato and
courgette mixture between the cooking rings,  pressing down with the
back of a spoon. Cook for 3-4 minutes on each  side or until cooked and
golden brown.  6 Heat a heavy-based frying pan. Add a knob of butter to
the pan and  seal all over. Add the duck breasts to a small roasting
tin with a  trivet and cook in the oven for 10-12 minutes, depending on
how rare  you like your duck.  7 Drain the excess fat off the frying
pan that you cooked the duck in.  Finely chop the shallots and add,
stirring until well combined and  cook for another 2-3 minutes until
softened.  8 Crush the garlic clove with a pinch of salt and stir into
the  softened shallots. Cook for another 30 seconds, stirring.  9 Pour
the Calvados into the pan and light with a match to cook off  the
alcohol. Pour in the wine and cook for a minute or two, scraping  the
bottom of a pan with a wooden spoon to remove any sediment.  10 Reduce
the heat and simmer the Calvados mixture until reduced by  two-thirds,
stirring occasionally.  11 Heat a small frying pan. Add a squeeze of
lemon juice into a bowl  of water, stirring to combine. Peel the apples
and, using a melon  baller, scoop out even-sized balls and drop
straight into the bowl.  12 Add the remaining butter to the heated
frying pan and tip in the  sugar. Cook over a low heat until the sugar
has just dissolved.  13 Add the apple balls to the butter and sugar
mixture, increase the  heat and cook for 2-3 minutes until just tender
and lightly  caramelised.  14 Remove the duck from the oven and set
aside in a warm place to  rest. Finely chop the parsley and set aside
for garnish. Stir the  cream into the reduced down Calvados mixture and
cook for a minute or  two until slightly reduced and thickened.  15
Carve the duck into thin slices, pouring any juices into the sauce.
Place a potato and courgette cake on a serving plate and arrange the
sliced duck on top.  16 Pour over some of the sauce and garnish with
the apple balls and  some of the parsley. Serve at once.  Converted by
MC_Buster.  Recipe by: Anything You Can Cook  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 785
Calories From Fat: 361
Total Fat: 40.9g
Cholesterol: 135.4mg
Sodium: 252.4mg
Potassium: 1757.9mg
Carbohydrates: 85.4g
Fiber: 14.9g
Sugar: 32.7g
Protein: 26.9g