Duck breasts with fruity clementine & cranberry sauce

Pat the duck skin with kitchen paper. Leave in the fridge for 30 minutes. Score the skin in diagonal lines with a knife

Peel the clementines. Save the peel from one of the clementines – scrape off the white pith with a small sharp knife and cut the peel into fine shreds. Put in a small pan, cover with cold water and heat until simmering. Simmer for 5 minutes or until tender. Drain and set aside.

Purée the clementine flesh in a blender or processor.

Heat the oil in a small pan and cook the shallot over a low heat until soft. Add the clementines and cranberries. Cover and simmer for 5-10 minutes. Add the sugar, marmalade and shredded peel. Stir until the marmalade has melted, set aside.

Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts skin side down in a frying pan. Cook over a medium heat for 5 minutes until the skin is golden brown and the fat has run out. Drain and reserve the fat. Turn the breasts over and cook for 1 minute. Move to a roasting tin and cook in the oven, skin side up for 9-15 minutes, depending how pink you like your duck.

Leave to rest for about 10 minutes. Reheat the sauce and serve with the duck, leeks, spinach and peas.