Roast Duck & Truffle-Parmesan Mash

• While the potato is cooking, slice baby broccoli in half lengthways. • Trim green beans. • Roughly chop roasted almonds. • Finely chop garlic. • Thinly slice brown onion. • Pat roast duck breast dry with paper towel. Lightly score the skin, then rub with a good pinch of salt.

• Place duck breast on a lined oven tray, skin-side up. Roast until lightly browned and heated through, 6-7 minutes. • Remove from the oven, then heat a drizzle of olive oil in a large frying pan over medium-low heat. Once hot, transfer the roasted duck to the pan, skin-side down. Cook until the skin is golden brown, 6-8 minutes. Transfer to a plate to rest for 5 minutes.

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

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

• Return frying pan to medium-high heat with a drizzle of olive oil. Add onion chutney and the water. • Season to taste, then cook, stirring, until slightly reduced, 1 minute. Remove from the heat.