Poached breast of duck with baby artichokes and vegetable fricassee

Serves 2

Method:

First prepare your duck. Make sure it's clear of sinews and the skin and put into the fridge until required.

Now prepare the baby artichokes, remove the outer leaves and scrape the stalks, put into lemon water if not cooking straight away, otherwise put into simmering water for four to five minutes, then refresh in ice water, drain well. Put to one side until needed.

Meanwhile prepare the vegetables. Bring 300ml stock to the boil and add the carrots for 1 minute then remove with a slotted spoon. Now add the courgettes and cook for 1 minute. Remove with a slotted spoon and refresh, and now add the french beans, and cook the same as the above. You should have 200mls of stock for the roux. With the other 200mls of chicken stock cook the onions for 3 minutes. Remove with a slotted spoon, now add the mushrooms cook for four minutes, then drain and discard the liquid. For the asparagus cook in salted water for one minute then drain well.

To make the white sauce take 20g of the butter and melt in a small saucepan. Add the 20g of flour to make a roux, now add the 200mls from the cooking of the vegetables, mix well, now add the cream and cheese and season well. Up to this stage it can be done in advance.

When you are ready to serve, heat the chicken stock for the prepared duck breasts, cook on a low heat for 8 minutes, remove and allow to rest for 5 minutes. Put half the vegetables, except for the artichokes, into the cheesy sauce, then in a frying pan with butter. Toss the other half of the vegetables with the artichokes and season well.

Put a spoonful of vegetables with the sauce in the middle of a large bowl. Top with the buttered vegetables and then slice the duck into 5 pieces and place on top.

Garnish with chervil and tarragon.