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
* 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: The duck sauce can be made two days ahead and kept in the fridge, while the finished cake keeps overnight in the fridge.