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Preparation Time – 10 mins

Cooking Time – 25 mins

Serves – 4


  • 4 duck breasts, well dried
  • 400g (about 12) Charlotte, Maris Peer or other small firm potatoes, washed and halved lengthways
  • 100g (1 small) chorizo sausage, sliced in 1/2cm rounds
  • 200g Merchant Gourmet Whole Chestnuts, separated and cut in half
  • 4 cloves of garlic, peeled and finely chopped
  • 2 tbsp red wine vinegar
  • 200ml chicken stock, reduced to 100ml
  • 4 stalks of rosemary, spikes only, chopped
  • 40g unsalted butter
  • Salt & smoked paprika



  1. Pre-heat your oven to 200C/400F/Gas Mark 6, middle shelf. Boil your kettle.
  2. Start with the potatoes. Put a colander in your sink. Fill a medium saucepan with boiling water from your kettle. Add salt. Bring back to the boil. Add the potatoes. Bring back to the boil. Turn the heat to low. Simmer for 10 minutes or until tender, add the closed bag of chestnuts with a couple of minutes to go. Drain the potatoes in your colander. Open the pack of chestnuts and separate.
  3. While the potatoes simmer, season the duck breasts with salt and smoked paprika. Get a large, oven proof frying pan. Put the duck breasts into the cold pan with their skin side facing down. Put the pan onto a medium heat and fry for 10 minutes. Put the pan in the oven and roast for 8 minutes, still skin side down for duck that is perfectly pink. Remove the pan from the oven. Turn the oven off.
  4. Once the duck breasts are cooked, use a pair of tongs to transfer them, skin side up, onto a small cooling rack over an ovenproof plate. Put this in the oven (now switched of) to rest the duck for 8 minutes. Put 4 plates into the oven to warm. Leave the oven door slightly open so that it is warm rather than hot.
  5. Put the pan onto a high heat. Add the potatoes, cut side down, in a single layer. Fry the potatoes without turning them, for 4-5 minutes over a medium heat, until they get a nice thick golden crust.
  6. Add the chorizo and chestnuts to the pan. Toss for 1 minute, just enough to heat the chestnuts and chorizo through. Put this mixture onto warmed plates.
  7. Add the red wine vinegar and garlic to the pan.  Add the reduced chicken stock to the pan. Bring to the boil. Stir in the butter and the chopped rosemary. Turn off the heat Season with salt and smoked paprika.
  8. Slice the duck against the grain. Add any juices that escape to the sauce. Serve with the sauce and the chestnut mixture.