Duck and chips recipe - Telegraph 150ml runny honey 2 tbsp Worcester sauce 6 tbsp apple juice 8 large Maris Piper potatoes or similar Preheat the oven to 140C/275F/Gas 3. Cut the potatoes into chips. Blanch until soft in salted simmering water. • Remove from the water and leave to dry on a cloth. Place into a domestic fryer at 140C/275F, and cook until the oil stops bubbling (about 10 minutes). Remove and keep in the fridge until needed. Score the duck skin and place the duck on a trivet in an oven tray. Rub the mace into the skin and place into the oven. Cook for 2½ hours until well done but not burnt. Drain fat and put the duck directly on the tray. Squeeze over the honey and turn the oven up to 200C/400F/Gas 6. Return it to the oven and baste the duck every 5 minutes until the honey has caramelised. Remove from the oven, take the duck out of the tray and rest it. Add the Worcester sauce and apple juice to the pan juices to make a dressing. Fry the chips at 180C/350F and serve with the duck and dressing. Accompany with a bitter leaf salad; radicchio or treviso will be nice. thehandandflowers.co.uk