Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Heat the duck fat in a non-stick frying pan over a medium heat and fry the garlic, celeriac and lardons for 5-10 minutes or until the celeriac has softened and the bacon is just beginning to crisp. Season and keep warm.
Score the skin on each duck breast, then season and heat a dry non-stick frying pan over a medium-high heat. Put the duck breasts in the hot pan, skin-side down, and cook for 3-4 minutes or until the fat has rendered and the skin is crisp – don’t let the pan get too hot as the skin may burn. Flip the duck breasts over, then remove the pan from the heat.
Transfer the duck breasts to a baking tray, skin-side up, brush the skins with the molasses and put in the oven for 6 minutes for medium or 8-10 minutes for well done. Rest for 4-6 minutes.
Return the duck pan to the hob over a high heat, then tip in the port, juniper berries and star anise, scraping the bottom of the pan with a wooden spoon to bring up any browned bits. Add the stock and cook until the liquid has reduced by half and is saucy.
Stir the sprout leaves and cranberries into the bacon mixture, then spoon this into the middle of the plates. Slice the duck breasts and put on top, then generously drizzle with the sauce.