Glynn Purnell Roast duck breast with goats’ cheese recipe on Saturday Kitchen

Glynn Purnell serves up roast duck breast with goats’ cheese curd, elderflower, peas and radishes on Saturday Kitchen.

Glynn says: “This pretty dish brings together the best of English summer produce. It feels luxurious for dinner parties but takes very little effort to put together.”

The ingredients are: 2 duck breasts, skin-on, trimmed and fat slashed, 5 tbsp dry white wine, 1 fresh thyme sprig, 1 bay leaf, knob of butter, 100ml duck sauce, 100g goat’s curd, 4 tsp elderflower cordial, 150g fresh peas, halved, 3 fresh mint leaves, thinly sliced, 1 tbsp vinaigrette, 5 radishes, halved, 1 punnet pea shoots and sea salt and freshly ground black pepper.