Roast Duck & Caramelised Onion Sauce

• Meanwhile, halve any thicker stalks of baby broccoli lengthways. 
• Finely chop garlic. 
• Thinly slice onion (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season duck breast on both sides with salt and pepper. 
• Place duck, skin-side down, in the hot pan and cook until the skin is golden, 6-7 minutes. 
• Turn duck and cook until browned, a further 
2 minutes. Increase heat to high and sear on all sides for 1 minute. 
• Transfer to a lined oven tray, then pour over 2 tbs of duck fat from the pan. Roast until duck is cooked through, 10-12 minutes.
• Transfer to a plate to rest, 5 minutes.

• While the duck is roasting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion, tossing, until softened, 4-5 minutes.
• Add garlic and cook until fragrant,
1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.

• Return the frying pan to medium-high heat. 
• Cook onion chutney, the water and a pinch of salt and pepper until slightly reduced, 1 minute. Remove from heat.