Duck breasts with grape and red wine sauce

Duck has a real affinity with sweet, juicy fruit such as grapes and cherries.

Preparation time: 5 minutes
Cooking time: 35 minutes
Serves: 8

8 duck breast fillets with skin on
300ml (½pt) full-bodied red wine
400g (14oz) red seedless grapes
6tbsp Bonne Maman Cherry Compote

1 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Make diagonal slashes in the duck skin and season well. Preheat a heavy-based frying pan, then cook the duck, skin side down, until really browned. Transfer to a small roasting tin and cook in the oven, skin side up, for 10 to 15 minutes (depending on size of piece) for slightly pink duck.

2 Meanwhile, put wine, grapes and compote in a pan. Bring to the boil, then simmer until the liquid has reduced by half; season well. Slice duck and serve with sauce. Per serving: 370cals, 13g fat, 4g saturated fat, 18g carbohydrate

Our gorgeous vegetables

• For French-style peas, sauté a bunch of spring onions in a knob of butter until soft. Add 150g (5oz) frozen petits pois, 2 shredded Baby Gem lettuce and 100ml (4fl oz) veg stock. Bring to boil and simmer until cooked.

• For crunchy spuds, thinly slice 1kg (2lb 4oz) King Edwards, skin on. Melt 75g (3oz) butter and use to brush a heavy, non-stick ovenproof pan, then layer up the potatoes. Bake at 200 C, 180 C fan, 400 F, gas 6 for 40 to 50 minutes.

Get ahead: Prepare the soufflés in advance by freezing the raw mixture in ramekins, then cooking from frozen. Cook the first part (up to step 2) up to 2 hours ahead, then just bake when you're ready. The duck sauce can be made two days ahead and kept in the fridge, while the finished cake keeps overnight in the fridge.

The menu to impress:
Twice-baked gruyere souffles
Hazelnut meringue cake with Irish cream

The big celebration menu:
Watercress soup
Spice rub leg of lamb
Pear tart with chocolate sauce

The easy and stylish menu:
Grilled Halloumi with beetroot, parsley and lemon salad
Posh smoked fish pie
Chocolate and cardamom pots

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