If you fancy some fresh British meat why not try Gressingham Duck. Gressingham Duck breasts are delicious with a variety of accompaniments, in this case some seasonal root vegetables doused in balsamic syrup. For those who are watching the calories a skinless duck breast has fewer calories and under half the fat of a skinless chicken fillet ­(a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g).

Ingredients You will need: 2 Gressingham duck breasts 1 red onion, peeled and cut in half 1 large beetroot, peeled and cut into 2cm chunks 1 large carrot, peeled and cut into 2 cm chunks 1 large potato, peeled and cut into 2cm chunks 1 bulb garlic, cut in half widthways Few sprigs rosemary and thyme 2 tablespoons of balsamic syrup 4 tablespoons of olive oil Handful of spinach leaves, washed  Salt and pepper Serves 2 5 minutes preparation 45 minutes cooking Method 1. Pre-heat oven 200 c.

2. Put the onion, beetroot, carrot, potatoes, garlic, and herbs into a roasting tray and season them well with salt and pepper and add the olive oil. Mix well so that all the vegetables are covered in oil. (Add a little more if necessary). Place into the oven and cook for approx 40-50 minutes, stirring once halfway through cooking. The spinach will need to be added to these vegetables 5 minutes from completion of cooking time.  3. When the vegetables have been in the oven for 20 minutes, start cooking the Gressingham duck breasts. Place an empty roasting tray in to the oven to keep it warm.

4. Take the breasts and lightly score the skin and pat dry. Place the breasts skin side down in a frying pan on a low to medium heat with no oil. Cook for 6-8 minutes until the skin is golden and crispy. Be sure to carefully pour off any excess fat as it is cooking.

5. Once the skin is crispy, flip the duck over and sear the meat for 30 seconds. Transfer to the warm baking tray and place in the oven to cook for 8 minutes for a rare duck breast (or leave in the oven for a further 4-8 minutes if you like your duck medium to well done.) 6. Remove from the oven and allow to rest until the vegetables are done (approx 10 minutes depending on how you like your duck cooked.) 7. Once the spinach has been added and cooked through, remove from the oven, pour over the balsamic syrup, mix well with the vegetables and serve onto 2 plates. Carve the duck and place on top of the vegetables. Serve.