This recipe, devised by Mark Chandler at the White Hart, Fyfield, is certainly worth taking seriously. So either source four free range duck breasts and give this recipe a go, or treat yourself to a meal at the White Hart, Fyfield and let Mark do the cooking for you.

YOU WILL NEED

4 free range duck breasts,

4 free range duck legs

170g black pudding (1cm diced)

50g butter n 1 onion thinly sliced n A little thyme (picked) n 4 Maris Piper (or similar) chipping potatoes, peeled and 1cm diced

1 ltr duck fat Duck Leg

Spices: (10g each) cloves, cinnam-on, peppercorns and 1 star anise dry roasted and ground; 3 tbsp sea salt, 3 tbsp caster sugar, zest of one orange; natural oak chippings

For the Jus:

1 ltr duck stock; ½ ltr real ale; mirepoix of 1 onion, I leek, 2 carrots, 1 stick celery, I bunch thyme — all chopped; 1 tbsp caster sugar; dash Worcestershire sauce; olive oil; steamed sprouting brocc-oli to serve with the duck

METHOD

For the hotpot that can be prepared the day before:

Mix salt, sugar, orange zest and half tabsp of duck spices and rub over the duck legs. Refrigerate for 12 hours.

Wash off, pat dry.

Line base of a smoker or wok with tinfoil, add oak chippings and heat over a medium heat until the chippings are smoking.

Place the duck legs on a wire rack over chippings and cover with tinfoil. Cook for 45 minutes on very low heat.

Once smoked cook the legs in oven at 110C for two hours or until tender.

Pick meat from the bones, cook the onion in butter and thyme until soft but not coloured.

Heat duck fat in a pan to 130C. Cook potatoes in this fat until tender and drain on a paper towel.

Combine leg meat with black pudding, onion, half the potato and a little jus and place in individual serving dishes, top with remaining potato pieces.

For the Jus: n Sweat the mirepoix in a little olive oil. Add beer and sugar, reduce until sticky.

Add the duck stock and Worcestershire sauce and reduce until the sauce coats the back of a spoon.

 Pass through a fine sieve and reserve.

Preheat oven to 180C, season duck breasts and place in pan, skin-side down over a medium to high heat and cook until the skin is crisp and golden Place in the oven for five minutes, then remove and turn the breasts over to rest in the pan for five minutes n Place hotpot under grill until potatoes on top are crispy, slice duck breasts and serve on broccoli, spoon jus over duck and around plate.