Glazed Duck & Hazelnut-Balsamic Greens

• Meanwhile, trim baby broccoli and trim ends of asparagus. • Roughly chop hazelnuts. Finely chop garlic. • Pat roast duck breast dry with paper towel. Lightly score the skin, then rub with a good pinch of salt.

• Add roast duck breast, skin-side up, to the roast potato tray. • Return to oven and roast until potato is tender and duck is lightly browned and heated through, 6-7 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook asparagus and baby broccoli, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Drizzle with balsamic vinegar, then transfer to a medium bowl. Season, then cover to keep warm.

• When duck has finished roasting, wipe out frying pan and return to medium-low heat with a drizzle of olive oil. • When pan is hot, sear roasted duck, skin-side down, until skin is golden brown, 6-8 minutes. Transfer to a plate to rest. • Return pan to medium heat. Add onion chutney, the butter and a splash of water, stirring, until slightly thickened, 1-2 minutes. Season generously with pepper.

TIP: For even browning, press down on the duck in the frying pan using a spatula.