For the sauce put all ingredients in a pan and bring to the boil. reduce heat and simmer for 5-6 minutes until sauce thickens.

season sauce then pass through a sieve discarding the cloves. set aside until later.

for the rosti grate the potatoes in a clean tea towel. fold towel and squeeze to remove as much moisture as possible. season and divide into 4 portions.

heat frying pan and add the oil. using a chef's ring fill with 1 portion. do this to make 4 rosti.

fry the the rosti for 3-4 minutes on each side.

preheat oven to 200c / gas mark 6.

score the duck fat in a diamond pattern then rub in the salt and pepper. place the duck breasts in a dry ovenproof pan skin-side down and cook for 3-4 minutes. turn and cook for a further minute.

pour away the duck fat and place in the oven for 8-10 minutes. during the last 3 minutes brush the duck skin with honey.

remove from oven and set aside for 5 minutes.

reheat rosti for 5 minutes in the oven and reheat the sauce. carve duck in thinner slices and serve.