This is two recipes in one. You can either make the duck breasts to serve alongside the slaw, or, see the tips to turn this into a puff pastry-topped pie.
- 4 x free-range duck breasts, skin scored
- 300g banana shallots, sliced
- 300g carrots, cut to 2cm chunks
- 4 garlic cloves, crushed
- 2 small apples, quartered, cored and sliced into matchsticks
- 150g half-fat crème fraîche
- Juice 1 lemon
- 600ml chicken or light beef stock
- 2 x 400g cans butter beans, drained and rinsed
- 100g watercress
- Heat the oven to 200°C/180°C fan/gas 6. Put the duck breasts skin-side down in a wide, heavy-based ovenproof pan over a medium-high heat. Cook for about 8 minutes to brown the skin and render the fat. Turn the duck over, transfer to the oven and cook for 8-12 minutes, depending on whether you like it rare or medium. Transfer the duck breasts to a plate and set aside.
- Discard most of the duck fat from the pan, then put the pan back on the hob over a medium heat. Add the shallots and carrots, cook for 10 minutes until lightly golden and softened, then stir in the garlic for the final minute.
- Meanwhile, mix the apple with the crème fraîche and half the lemon juice, then season and set aside.
- Add the stock to the pan, bring to the boil, then add the butter beans and simmer until the liquid has reduced by a third – about 10 minutes. Season with salt, pepper and lemon juice to taste.
- Slice the rested duck, return to the pan, along with any resting juices, and serve with the apple slaw and watercress on the side.