Duck Breast with a Cranberry and Red Wine jus

Served with a finely grated potato dauphinoise.

Ingredients:

For the Jus:
- 100g Cranberry's
- 1 Orange (juice only)
- 75g Brown sugar
- 100ml red wine
- 1 tsp white wine vinegar

For the Potato Dauphinoise:
-2 large baking potato
-250ml double cream
-2 tbsp whole milk
-2 garlic cloves,
-100g Gruyère cheese, grated
- Salt and pepper for seasoning

For the duck:
- 1/2 Duck breast
- 1tbsp Olive oil

- Pre-heat the oven to 180C.

- Add the milk, cream and garlic to a saucepan and bring to the boil, add a generous amount of salt and pepper for seasoning. Slice the potato using a mandoline and cut into thin spaghetti shaped strips.

- Add the potato strips to a small greased ovenproof dish (so the potato is at least an inch tall) and add the cream and garlic mixture, making sure that the mixture completely covers the potato. Top with the grated cheese and bake in the oven for 15-20 minutes until slightly brown on top.

- Add the cranberry's, orange juice, red wine, white wine vinegar and brown sugar to a saucepan over a medium heat until combined, to make a sauce.

- For the duck, heat an ovenproof frying pan, add the olive oil and duck breast and sear the duck over a high heat until brown on all sides. Transfer to the oven and cook for 3-5 minutes until cooked to your liking.

To serve: Cut a square of the dauphinoise and place in the centre of the plate. Cut the duck into 4-5 slices depending how thick you like them. Place on top of the dauphinoise and drizzle with the cranberry jus.

Enjoy everyone!