Created by Professional Chef James Palmer Rosser, this elegant duck dish is a refined festive treat, perfect for impressing and delighting guests over the Christmas season.

For the duck breast:

1. Season the duck breasts generously with salt and pepper.
2. Place the breasts skin-side down into a cold frying pan over a low heat. Slowly render the fat and cook until the skin is golden brown – this should take about 10-15 minutes.
3. Once golden, flip the breasts and cook for a further 2-3 minutes on the flesh side.
4. Remove from the pan and rest for at least 5 minutes before slicing.

For the fennel powder:

1. Preheat the oven to 180°C.
2. Spread the fennel seeds on a baking tray and toast for 7–8 minutes, until fragrant.
3. Blitz into a coarse powder using a spice grinder (or crush by hand with a pestle and mortar).

For the beetroot relish:

1. Peel and grate half of the beetroot. Add it to a saucepan with the sugar, vinegar, and water.
2. Bring to the boil, then reduce to a simmer for 10-15 minutes, until the beetroot is tender.
3. Strain through a fine sieve into a clean pan, pressing firmly with the back of a spoon to extract as much liquid as possible.
4. Peel and dice the remaining beetroot into 1cm cubes. Boil in salted water for 5-10 minutes, until tender.
5. Drain and combine with the beetroot syrup. Set aside until serving.

For the crispy kale:

1. Remove the woody stems from the kale and tear the leaves into small pieces.
2. Deep fry at 180°C until dark green and crisp.
3. Drain on kitchen paper and season with salt while still hot.

For the fondant potatoes:

1. Preheat the oven to 220°C / Gas 7.
2. Slice off the ends of the potato. Stand upright and peel from top to bottom to create a uniform cylinder. Cut into 6 pieces, each about 5cm long.
3. Soak the potato cylinders in cold water for 5 minutes to remove excess starch.
4. Heat the oil in an ovenproof frying pan over high heat until shimmering.
5. Add the potatoes, best sides down, and fry over medium-high heat for 5–6 minutes, until golden. Season well.
6. Flip, add the butter and thyme, and allow the butter to foam.
7. Pour in the chicken stock (it should come halfway up the sides of the potatoes).
8. Transfer to the oven and roast for 15–20 minutes, until tender and deeply golden.

For the carrot & brown butter purée:

1. Peel and roughly chop the carrots. Boil in salted water for 10 minutes, or until soft.
2. Meanwhile, melt the butter in a small saucepan and cook until it turns a nutty brown colour. Strain through a fine sieve into a jug.
3. Transfer the carrots to a blender and blitz until smooth.
4. With the motor running, slowly stream in the brown butter until silky.
5. Season to taste and keep warm.

To serve:
Slice the duck breast and arrange over a spoonful of carrot purée.
Add a fondant potato and a small quenelle of beetroot relish.
Garnish with crispy kale and a sprinkle of fennel powder.

Professional Chef James Palmer Rosser has worked across the South East for a number of prestigious and Michelin starred eateries. He now heads up Kent Cookery School, where he shares his creative approach to food with cookery courses taught in a relaxed, informal setting where people of all abilities can come and learn, eat and make some great memories.

Find out more about the mouth-watering and comprehensive selection of cookery courses and classes run at Kent Cookery School, from Thai Street Food to Macaron Masterclasses, at kentcookeryschool.co.uk