NZ Roasted Duck Breast

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Place the duck skin-side down in the hot pan. Cook until the skin is crisp, 6-7 mins, then turn and brown the flesh side for 1 minute. Transfer to the oven tray lined with baking paper and roast on the middle shelf of the oven until the duck is cooked through, 10-12 mins. Once out of the oven, cover with foil to rest.

While the duck is roasting, add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 5 minutes of potato cooking time, place a steamer basket or colander on top of the saucepan and add the broccolini and the green beans. Cover with a lid and steam the vegetables until tender. Drain and set aside in a bowl covered with foil to keep warm. Return the potato and parsnip to the saucepan. Add the butter, milk and salt to the saucepan with the potato and parsnip. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato and parsnip is boiling, return the frying pan to a medium-high heat. Add the hazelnuts and toast until golden, 3-4 minutes. Transfer to a board a roughly chop. When the veggies have finished steaming, toss the veggies, hazelnuts, a drizzle of olive oil and a pinch of salt and pepper.

Wash out the frying pan and return to a medium heat. Add the cherry jam, water and red wine vinegar and simmer until slightly thickened, 2-3 minutes.