Start by making the sauce (Jus). We find it most economical to buy a whole duck. Remove the wings and legs for duck confit. Remove the breasts (used in this dish) and then you have the carcass for a rich duck stock.

First the duck stock. Brown the bones.

Add the mirepoix (Onion, Carrot and celery). A Bay leaf, a garlic clove and a few pepper corns. Sweat the veg for a few minutes.

Add cold water then bring to a simmer and cook for a few hours.

Once cooked strain and then add red wine, port, brandy and vanilla paste and reduce down to thicken.

For the vanilla lime mash.

Peel and cook starchy potatoes to fork tender. Stain well.

Rice or mash.

Add Vanilla

Mix in cream and butter.

Mix in the zest of 1 lime then keep warm.

Score the duck breast and season well.

Cook skin side down on a low heat to render the fat from the skin then place in a 350 F oven for about 5 minutes. Rest for 10 minutes before cutting.

Serve with wilted spinach and glazed parsnip.