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Honey roasted duck with cherry and beetroot honey compote

From Street Market Chefs, Five
Serves 2

1 crown of duck (two duck breasts with the undercarriage of bones attached - this is better for cooking as the duck does not dry out)
1 tbsp runny honey
10 cubes par-cooked beetroot
10 small new potatoes
1 bunch of nettles or, if unavailable, you can use spinach
20 pitted cherries
20g light sugar
2 bunches of cherries (ideally with 3 cherries on each bunch)
1 bunch of summer greens
2 carrots, diced
100g broad beans
1 tbsp rapeseed oil
Ultratex (a gelling agent)
6 wood sorrel leaves (optional)

Preheat the oven to 180°C or gas mark 4.

In a hot pan seal the duck breast – while cooking, baste the duck with the fat.

Once the breast has been sealed, cover with a tablespoon of honey and transfer to a roasting tin and put in the oven for 15mins. Remember to baste the crown with the fat and juices from the bottom of the roasting tin during cooking.

Heat a little oil in a frying pan and fry the beetroot cubes until they have a little golden tinge on all sides. Transfer to a roasting tray to finish cooking in the oven until soft.

In the same pan place three of the cherries with a spoonful of honey to glaze and put to one side.
Boil the new potatoes in water and cook until soft. Refresh by placing the potatoes in cold water, then drain and leave to cool.

Blanch the nettles (using a rubber glove to lift them!) in boiling water for two minutes. Once cooked, mix with the potatoes, a little oil, and season with salt if required. Then crush with a fork.

Cook the cherries with light sugar and make into cherry fluid gel using Ultratex, then make into a thick puree.
Cook the summer greens and carrots in boiling water.

Blanch the broad beans until soft, refresh in cold water, then remove their skins.

Toss the green vegetables in the oil and season lightly, if required.

Remove the duck from the oven and allow to rest for 5 minutes. Re-apply a little honey before carving.

On each plate, place a spoonful of the new potato nettle mix and top with the duck breast.

Arrange the carrots, with three wood sorrel leaves and the green vegetables around the plate and dot with the cherry fluid gel. Place the beetroot cubes around the plate and finish with a drizzle of jus and place the cherries glazed in honey on the top and serve.