Sticky duck with walnut pesto

Make the pesto a day ahead by blitzing all the ingredients in a blender, covering with cling film and placing it in the fridge.

About 15 minutes before you are ready to serve your main course, heat a heavy, non-stick pan until it’s hot, and fry the duck breasts skin side down to let the fat render down; this really helps the skin to crisp up well.

When the skin is crisp and golden brown, remove the duck from the pan, add the maple syrup, red wine and peppercorns to deglaze the pan of all those lovely juices – it will spit vigorously, so stand back – and then, turning the head down, reduce the liquid by about half before putting the ducks back in and cooking them until they are done to your taste.

Pink duck is fine, but if well done is your thing, that’s good too. Serve with the pesto, roast potatoes and steamed greens.