Michel Roux Jr. served up duck Charlottes with port sauce on Saturday kitchen.

Michel says: “This is a lovely dish of confit duck in a sweet sticky sauce.”

The ingredient: 4 slices white bread, crusts removed, 2 confit duck legs, from a tin, 100g fat reserved, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 125g wild mushrooms, cleaned and sliced, 200ml port and 300ml reduced brown veal stock.

For the sprout flowers: 55g unsalted butter and 300g flower sprouts.