Duck, egg and shoestring fries with rhubarb ketchup

Method

1. To make the ketchup, heat a dash of oil in a small saucepan. Add the onion and fry until softened (about 5 minutes). Add the rest of the ketchup ingredients, then simmer for 10 minutes or until the rhubarb has fully broken down and the liquid has reduced a little. Leave to cool, then whizz in a blender until smooth.
2. Drain the matchstick potatoes and season well with salt and pepper. Pour enough oil into a frying pan to cover the base, then put it over a medium-high heat. Once shimmering hot, add the potatoes and cook, turning occasionally, until golden and crisp. Drain on kitchen paper to soak up any excess oil.
3. While the potatoes cook, bring a small pan of salted water to the boil. Put the duck breasts skin-side down on a chopping board, trim the skin neatly and cut off any sinew. Turn them over and use a sharp knife to score the skin diagonally at roughly 5mm intervals. Put them in a cold dry frying pan skin-side down, then put over a medium heat and season the flesh of the duck with salt and pepper. Slowly render out the fat until the skin is crisp and a deep golden colour (about 10 minutes), then flip over and cook for 5 minutes more.
4. Remove the duck breasts from the pan and leave to rest while you fry the eggs in the rendered duck fat. Cook the broccoli in the boiling water for 4 minutes.
5. Drain and season the broccoli with salt. Slice the duck into strips, then serve with the fried eggs, broccoli and fries with the rhubarb ketchup on the side.