Score the skin of the duck breast in a diamond pattern almost all the way through to the flesh. Rub in some salt and pepper and place skin side down in a hot (oven proof) skillet. When the skin is golden put the whole pan in the oven – 400F – Leave it skin side down. Set the timer for 8 minutes for rare – med rare.
Meanwhile in a non stick pan melt some butter with a tsp of veg oil. Put the bulb end (whole) of the 2 handfuls of wild leeks in the hot butter. Chop the bottoms of the 3 sticks of green garlic into very thin circles. Add to the pan.
Sprinkle with salt and pepper. When these have all softened a bit 2 minutes or so add the leaves of the wild leeks and cook for another 2 minutes.
By the time this is ready your duck should be coming out. Let the duck rest on your cutting board for a few minutes before slicing it up. Serve this with big crusts of J.P Chalet bread. The drippings from the garlic pan are great for dipping in.
