Instructions: 1 Cut the outer leaves off the spring greens and retain. Heat 55g/2oz butter in a saute pan. Add the chopped carrots and 1/2 tsp sugar and saute for about 5-8 minutes, until the carrots are tender.

2 Shred the spring green heart, add to the carrots and cover with a lid. Cook for 2-3 minutes or until the spring greens are tender. Stir in 75ml/2 1/2fl oz double cream and season.

3 Shred the outer spring green leaves and chop one potato into small dice. Heat 25g/1oz butter in a pan. Add the onion and cook for a couple of minutes to soften. Add the shredded greens, chopped potato and stock.

4 Boil and simmer for about five minutes or until the potato is tender. Add 150ml/5fl oz cream and simmer for another three minutes.

Place in a blender and blend until smooth and season.

5 Loosely wrap the duck in plastic film and beat with a rolling pin to flatten to a 7mm thickness. Season with salt and pepper and coat in the flour. Dip in the beaten egg and breadcrumbs, lightly patting down the breadcrumbs.

6 Heat 4 tbsp vegetable oil in a griddle pan. When hot add the duck and cook for about 6-8 minutes, turning over halfway through cooking or until cooked to taste.

7 Fill a deep pan one-third full with vegetable oil and heat. Using a mandolin cut the remaining potatoes into lattice game chips. When the oil is hot deep-fry the game chips until golden, and drain on kitchen paper.

8 Heat 25g/1oz butter in a large frying pan. Add the orange slices, ground ginger, 1 tbsp sugar and fry for about five minutes, or until the oranges are beginning to caramelise. Add the honey and stir into the juices.

9 Serve the soup in a bowl. Spoon the sauteed carrot and spring greens into the centre of a plate and sit the duck on top, pouring over any juices from the griddle pan.

10 Arrange the orange slices on another plate, pour over the honey sauce from the pan and add spoonfuls of clotted cream. Decorate with mint leaves and dust with icing sugar.

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