• Bourbon whisky (100 milliliters)
  • Cherry brandy (50 milliliters)
  • 1 tablespoon of angostura bitters
  • Handful of muscavado sugar (50g)
  • A few sprigs of rosemary
  • A few sprigs of thyme
  • 2 duck breasts
  • Large maris piper potatoes (800g)
  • Whole milk (150 milliliters)
  • Unsalted butter (150g)
  • 2 endives
  • 3 tablespoons of caster sugar
  • A glug of vermouth
  • A handful of kirsch soaked cherries


  1. Add the bourbon, kirsch, bitters, sugar, rosemary and thyme into a large bowl for the marinade.
  2. Submerge the duck breasts in the marinade and leave in the fridge for at least 2 hours (preferably overnight).
  3. Preheat the oven to 180°C.
  4. Scatter the potatoes with plenty of salt and bake for 1 1/4 hours.
  5. Melt the butter in the milk and keep warm.
  6. Use a clean tea towel to peel the hot baked potatoes.
  7. Mash the potato middles using a potato ricer (or a masher) and season well.
  8. Stir the milk and butter into the potatoes a little at a time, incorporating well and keep the mash warm.
  9. Remove the duck breasts from the marinade. Dry them well.
  10. Season the duck and place skin side down in a dry pan.
  11. Cook the breasts over a medium heat, discarding any fat every so often.
  12. Remove the ducks from the heat when the skin is deep golden brown and crispy (about 10 minutes).
  13. Turn the duck breasts over and put the pan in the oven for 10 minutes.
  14. Halve the endives then remove the cores and the outermost leaves.
  15. Sprinkle the endives with 1 tablespoon of caster sugar and place in a hot dry pan.
  16. Caramelise well, then pour in the marinade, vermouth and chuck in the cherries.
  17. Cover the endive and cook for 5 minutes, until tender. Remove the endive, turn the heat up and add the remaining 2 tablespoons of caster sugar.
  18. Bubble the remaining marinade until it becomes a sticky sauce.
  19. Serve the duck with a good helping of mash, a half of endive and a generous drizzle of sauce.