Five spiced duck breast with soya champ potato, confit duck leg straw and butter beans

Ingredients

1x duck breast

20g Chinese five spice

1 x duck leg

Fresh thyme sprig

400 ml vegetable oil

1 x orange in quarters

Spring roll pastry sheet

2 x mixed peppers cut finely

4 x spring onions cut finely

1 x onion diced

200g mashed potato

30 ml soya sauce

100g butter beans

Method

1. Place the duck legs in a pan with the oil, orange quarters and thyme and heat to boiling point then simmer until duck legs cooked.

2. Rub the five spice into the duck breast and heat up a frying pan and search the duck breast skin side down and render down the fat.

3. Turn over to other side and cook for another five minutes then place on a baking tray.

4. In the same pan place your onions, peppers and some spring onions and cook until soft.

5. Shred the cooked duck legs and place onto the vegetable mix and leave to cool.

6. When cool mix up the duck and vegetables and start to wrap up the spring roll in a diamond shape pulling in the left and right corners and roll to for a spring roll shape.

7. Heat up the mash with the soya sauce and spring onions.

8. Place the duck in the oven for 10 minutes at 180 degrees. Heat the duck legs oil up and cook your spring roll in there.

9. To plate pull out your duck and cut in half, quenelle your mash potato and place the duck and spring roll on top of the mash.

10. Heat up your beans with some soya sauce and place around the plate, garnish with pea shoots.