Ingredients

1 duck breast
1oz of picked spinach leaves
1oz of Welsh goats cheese
1oz of shredded carrot
2oz of brown sugar
3oz of butter
1 measure of port
3oz of mixed wild berries
2oz flour
6 sliced shallots
1 clove of garlic
¼ pint of duck stock
Orange zest
2 tablespoons of olive oil
Cold water
Salt and pepper

Method

Pre-heat oven to gas mark 4.
Using a sharp knife make an incision in the middle of the duck breast to form a pocket on the inside.
Stuff the pocket with layers of picked spinach leaves, Welsh goats cheese and shredded carrot.
Tie the breast with a butchers cord ensuring that it secures the stuffing during cooking.
Score the breast with a knife.
Add the butter to a frying pan and sauté off the shallots, garlic and orange zest together.
Add the breast to the pan and seal the meat until golden brown.
Place the breast into a roasting tin and sprinkle with 1oz of brown sugar.  Place in the oven for 15 minutes, checking after 10 minutes for colouration of meat.
Using the contents of the frying pan add the mixed wild berries and sauté for a further 2 minutes.
Add the stock and remaining sugar and reduce to half over a high flame.
Tot up with a measure of port and bring to the boil.
In a separate dish mix together flour and cold water to form a milky substance. Gradually add to the boiling stock until a thick jus forms.  Season with salt and pepper.
Serve with a sliced breast of duck and roasted vegetables.

Courtesy of Anthony Evans, Wales