Duck Breasts with Chestnut Sauce

Preheat your oven to 200°C/400°F/Gas 6 on the middle shelf and boil water in a kettle.

Season the duck breasts with salt and smoked paprika.

Place the duck breasts skin side down in a large, oven-proof frying pan.

Heat the pan over medium heat and fry for 10 minutes until the skin is golden and fat renders.

Transfer the pan to the oven and roast for 8 minutes, skin side down.

Remove the pan from the oven and turn off the oven.

While the duck is roasting, boil the 400ml chicken stock to reduce it to 150ml.

Transfer the cooked duck breasts, skin side up, to a cooling rack over an ovenproof plate using tongs.

Place in the turned-off oven to rest for 8 minutes.

Warm the serving plates in the oven with the door half open to keep it warm but not hot.

Place the pan with duck fat over high heat.

Add the mushrooms in a single layer and fry for 2-3 minutes until browned.

Add the chorizo and chestnuts and toss for 1 minute to heat through.

Remove from heat and add the balsamic vinegar and garlic.

Return to heat, being careful of fumes, and let the vinegar bubble and reduce until syrupy and almost gone.

Add the reduced chicken stock and dried cranberries and bring to a boil.

Stir in the butter and chopped rosemary.

Remove from heat and season to taste with salt and smoked paprika.

Slice the duck against the grain.

Add any escaping juices to the sauce.

Serve immediately.