INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/450F/Gas 7 and preheat the grill.  1 Thinly
slice the potatoes using a mandolin, being careful of your  fingers.  2
Place in a small pan with 50ml/2fl oz stock, 85ml/3fl oz cream and
25g/1oz butter. Season generously, bring to the boil, reduce the heat
and simmer for four minutes. Heat a frying pan.  3 Finely slice the
shallots. Add some oil and a knob of butter to the  heated frying pan
and saute the shallots for 2-3 minutes until  softened but not browned.
Add 1 tbsp Calvados and set alight to burn  off the alcohol.  4 Heat a
small pan and pour in the last 2 tbsp Calvados. Pour in the  wine,
bubble down, pour in the last 85ml/3fl oz stock and reduce down  by
two-thirds.  5 Heat a griddle pan. Score the skin of the duck in a
criss-cross  pattern. Season with salt. Mix the pepper, nutmeg, ginger
and cloves  in a small bowl and rub all over the duck breasts.  6 Place
two 10cm/4in cooking rings on squares of buttered foil and  set on a
baking sheet. Remove the potatoes from the cream and stock  mix with a
slotted spoon.  7 Use the potatoes to layer up in the cooking rings
with the sauteed  shallots, finishing with a layer of potatoes. Dot
with a little  butter and place in the oven for 12-15 minutes until
tender and  lightly golden.  8 Place the duck breasts skin-side down on
the heated griddle pan and  cook for eight minutes.  9 Dice 50g/2oz of
the courgette and plunge into a pan of boiling  salted water. Blanch
for 1 minute, then refresh under cold running  water.  10 Peel the
apple, remove the core and finely dice the flesh. Squeeze  over a
little lemon juice and toss to coat to prevent the apple from  going
brown.  11 Add a little oil and a knob of butter to the frying pan and
saute  the apple dice for a few minutes until just beginning to
caramelise.  12 Add the courgette dice to the pan and cook for another
minute or  so, stirring until the courgette is just beginning to brown.
Snip the  chives.  13 Pour the reduced down Calvados mixture into the
apple and  courgettes, stirring until well combined. Pour in the
remaining  50ml/2fl oz cream and just warm through. Season and stir in
the  chives.  14 Turn over the duck breasts and cook for another two
minutes until  just tender. Remove from the heat and leave to rest for
a few minutes.  15 Flash the layered up potato rings under the grill
until bubbling  and lightly golden, transfer one to a serving plate and
carefully  remove the cooking ring.  16 Carve the duck breasts on the
diagonal and arrange to the side of  the potatoes. Spoon some of the
sauce around the edge of the plate  and 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)
----------------------------------------------
Calories: 706
Calories From Fat: 303
Total Fat: 34.4g
Cholesterol: 53.8mg
Sodium: 206mg
Potassium: 1996.4mg
Carbohydrates: 94.5g
Fiber: 4g
Sugar: 1.2g
Protein: 13.4g