Braised duck, caramelised in the oven, served with fig and chilli chutney accompanied by seasoned potato mash. Diagonally score the duck skin with a knife making sure you don't cut all the way through ...

Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Set up a steamer with a good amount ...