Wild Duck with Swiss Chard and Jerusalem Artichokes

Peel the Jerusalem Artichokes and simmer in salted water until only just tender which should take 15 to 18 minutes. Put in a colinder and swill under cold water to stop them cooking any further.

Trim the Swiss Chard discarding any discoloured leaves or stalks. Cut out the stalk, trim and cut into small pieces, cut the leaves into handful sizes  Picture   and put into separate steamer containers.

Remove the legs from the ducks and cut off the breasts  Picture  , discard the remainder of the birds. Salt and pepper all over.

Put the duck legs partly covered in olive oil into a preheated oven at 375°F/190°C/Reg5. Cook for about 15 minutes turning half way through. Note the legs are tiny so very little cooking is required. Take out and keep warm.

Meanwhile cut an orange into four pieces cook along with the breasts in a little olive oil in a frying pan for about ten minutes per side  Picture  . You want the inside to be just pink.

Steam the Swiss Chard stalk for about five minutes, then steam the leaves for a further five minutes. Sauté the Jerusalem Artichokes in olive oil and butter for about five minutes each side  Picture  .

Remove the breast pieces and orange and keep warm with the legs. Deglaze the pan with a glass of red wine, take off heat and stir in a couple of teaspoonfuls of cornflour. Carefully add the stock stirring as you do so, salt and pepper to taste.

Finish the swiss chard in a little olive oil and a good squeeze of lemon juice.

Cut the breasts into thin slices, serve with the Jerusalem Artichokes, Swiss Chard, cooked lemon and pour over a little gravy  Picture  .