Duck with cherry and butterbean mash

Ingredients

2 duck breast (cooked)
20g butter
1 small onion
Tin of butterbeans (drained)
Black pepper cracked
Lemon
Macadamia nuts (roasted for 10 minutes until golden) cut in half
250ml Essential Cuisine veal stock
10g Essential Cuisine duck glace
Small cube of butter
4 griottine cherries cut in half and a little syrup

Method

Heat up the butter and add the chopped onion and cook until translucent over a gentle heat. Add the beans and heat through.

Transfer to a food processor and blitz until very smooth, add cracked black pepper and a squeeze of lemon, keep warm. 

Bring the veal stock to the boil, add the duck glace and butter.

Remove from the heat and add the cherries and syrup, reduce until thick and glossy.

Spoon the mash onto the plate making a well in the centre, carve the duck lengthways and place next to the mash pile.

Arrange the cherries and nuts around the duck.

Spoon the duck stock into the well of the mash, garnish with pea shoots or watercress.