• Preheat oven to 240°C/220°C fan-forced. • Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain, then return to the saucepan. • Add the butter, milk and salt to the potato, then mash until smooth. Cover to keep warm.

• Meanwhile, trim ends of asparagus. • Finely chop garlic. • Thinly slice onion (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season duck breast on both sides with salt and pepper. • Place duck, skin-side down, in the hot pan and cook until the skin is golden, 6-7 minutes. • Turn the duck and cook until browned, a further 2 minutes. Increase heat to high and sear on all sides for 1 minute. • Transfer to a lined oven tray, then pour over 2 tbs of duck fat from the pan. Roast until duck is cooked through, 10-12 minutes. • Transfer to a plate to rest, 5 minutes.

• While the duck is roasting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook asparagus and onion until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.

• Return the frying pan to medium-high heat. • Cook onion chutney, the water and a pinch of salt and pepper until slightly reduced, 1 minute. Remove from heat.

• Slice roasted duck. • Divide mash between plates. Top with duck and sauted asparagus and onion. • Spoon over caramelised onion chutney sauce to serve. Enjoy!