- 2 duck crowns
- 2 tbsp olive oil
- 1 tbsp Chinese five spice
- 340g/12oz baby turnips, peeled, trimmed
- 170g/6oz pitted green olives
- 1 shallot, finely chopped
- 125ml/4fl oz red wine
- 425ml/15fl oz chicken stock
- sea salt and freshly ground black pepper
- 55g/2oz butter
- 2 tbsp chopped chives
- 340g/12oz cooked green beans
- 1 shallot, finely chopped
- 1 tsp mustard
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 4 tbsp groundnut oil
- Preheat the oven to 200C/400F/Gas 6.
- Heat one tablespoon of the olive oil in a roasting tray, then sear the breasts of the duck crowns for about five minutes. Transfer to a plate and prick the skin (not deeply) of both duck crowns.
- Mix the remaining oil with the Chinese five spice, brush this over the breasts and return the crowns to the roasting tray, reserving and refrigerating any juices on the plate.
- Blanch the turnips for a few minutes in boiling, salted water, drain, pat dry and place in the roasting tray with the crowns.
- Roast the crowns and turnips for 10 minutes, then add the olives and roast for a further 5-10 minutes.
- Remove the crowns, olives and turnips from the oven and set aside in a warm place to rest.
- Add the shallot to the oil in the tray and cook gently to brown them.
- Pour off any excess fat. Add the wine and heat to reduce in volume by half.
- Transfer the wine and shallots to a clean pan, add the stock and heat until the volume is reduced by two thirds.
- Strain through a sieve into a clean pan, season and beat in the butter to make a sauce. Take the breasts off the bone. Add the turnips, olives, reserved juices from step two and the chives to the sauce and bring to the boil.
- For the salad, mix together the beans and shallot. In a separate bowl, whisk together the remaining ingredients, season to taste and use this to dress the salad.
- To serve, cut the breasts in two, serve with turnips and sauce poured around and salad alongside.