Wintertime Sliced Duck Dinner

Halve half of the Brussels sprouts and place all of them in a bowl of cold water. Cook the chestnuts in a large saucepan of boiling water until tender; 30-40 minutes.

Drain and run under cold running water before peeling and setting to one side.

Preheat the oven to 190°C (170°C fan) | 375°F | gas 5.

Heat a large, ovenproof frying pan over a medium heat until hot. Score the fat of the duck breasts in a criss-cross pattern using a sharp knife.

Season the skin sides with salt and pepper and place skin-side down into the hot pan, allowing the fat to render. Drain any excess fat in the pan as it renders.

Once the skin has rendered most of its fat and the skin is golden, move the pan to the oven to finish cooking the duck breasts; they should be firm yet slightly springy to the touch for medium-rare (keep cooking them for an additional 3-5 minutes if you like the duck more well-done).

Remove the duck breasts when ready, transfer them from the pan to a warm plate and cover loosely with aluminium foil. Allow them to rest for 10 minutes.

Meanwhile, bring a large saucepan of salted water to the boil, drain the Brussels sprouts and cook for 10-12 minutes until just tender.

Meanwhile, place the pan over a low heat and deglaze with the port. Once reduced by half, add the chicken stock and reduce that by one third. Add the chestnuts to the sauce to warm through.

Slice the duck breasts and arrange on warmed serving plates. Spoon the Brussels sprouts next to the duck before spooning the sauce and chestnuts over them.