Duck breasts with butter beans and creamy apple slaw

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the duck breasts skin-side down in a wide, heavy-based ovenproof pan over a medium-high heat. Cook for about 8 minutes to brown the skin and render the fat. Turn the duck over, transfer to the oven and cook for 8-12 minutes, depending on whether you like it rare or medium. Transfer the duck breasts to a plate and set aside
2. Discard most of the duck fat from the pan, then put the pan back on the hob over a medium heat. Add the shallots and carrots, cook for 10 minutes until lightly golden and softened, then stir in the garlic for the final minute.
3. Meanwhile, mix the apple with the crème fraîche and half the lemon juice, then season and set aside.
4. Add the stock to the pan, bring to the boil, then add the butter beans and simmer until the liquid has reduced by a third – about 10 minutes. Season with salt, pepper and lemon juice to taste.
5. Slice the rested duck, return to the pan, along with any resting juices, and serve with the apple slaw and watercress on the side.