Braised duck, caramelised in the oven, served with fig and chilli chutney accompanied by seasoned potato mash. Diagonally score the duck skin with a knife making sure you don't cut all the way through ...

Cut each duck into 4 pieces. Reserve necks ... Sauté for 10-12 minutes until glazed. Set aside. For the shallots: Place shallots in single layer in large skillet with butter, sugar, salt, and water.