Duck Confit with Blueberry Sauce & Buttered Almonds

Discard the tips of the green beans and transfer to a deep frying pan. Cover with a shallow layer of water, then add a pinch of salt and bring to the boil. Allow to cook gently for 4 - 6 minutes, then drain if necessary and return to the pan. Meanwhile, finely chop the onion. If preferred, carefully discard the tough ends of the mangetout.

Drizzle the green beans with half of the olive oil, then add the onion and the mangetout. Fry for 2 - 3 minutes over medium-high heat, then add the water (see pantry for amount). Cover with the lid and steam for 2 - 3 minutes. Season to taste with salt and pepper. Keep warm until serving, covered.

Melt half of the butter in a frying pan over medium heat. Fry the almonds for 3 - 4 minutes until golden, then transfer to a small bowl. Stir in the mustard seeds, then set aside. Heat the rest of the olive oil in the same pan over medium heat. Transfer the duck to the pan, including its juices. Fry for 2 - 3 minutes per side, covered. 

In a small saucepan, combine the blueberry jam with the onion chutney, balsamic vinegar and chicken stock cube (see pantry for amounts). Add 1 tbsp water per person and mix well to combine, then allow to simmer gently over medium heat until serving. Meanwhile, grate the Parmigiano Reggiano.