Roast duck with redcurrants, nasturtium and radicchio

Start by making a duck sauce. Pour the wine and sugar into a saucepan and bring to the boil. Add the duck stock and reduce by one-third, then add the redcurrants and turn the heat down to a simmer. Cook for 5 minutes then add the sea buckthorn (or lemon) juice. Remove from the heat and whisk in the butter. Season and keep warm

Heat the rapeseed oil in a small pan to 70ºC, then transfer to a blender. Add 120g of the nasturtium leaves (reserve the rest for garnish), blend thoroughly, then pass through a sieve. Chill the oil and keep in the fridge until ready to plate

Preheat an oven to 210ºC/gas mark 6½. Trim the duck breasts and place them into a cold ovenproof frying pan, skin-side down. Put the pan on a medium-high heat and allow the duck fat to render and continue to cook for about 6 minutes until the skin has become crisp and the meat is cooked one-third of the way up the side of the breast. Turn the breast over and place the pan in the oven for 6–8 minutes, depending on the size. Remove from the pan and allow the duck breast to rest for at least 12 minutes. Drain the fat into a bowl

Dress the radicchio in a bowl with the cider vinegar, a little salt and a tablespoon of the reserved duck fat

Carve the duck in half lengthways and place a slice on the plate. Sauce the meat and the centre of the plate with the duck sauce, being generous with the redcurrants. Place the radicchio and the remaining nasturtium on and around the duck, and finish with the nasturtium oil