Preheat your oven to 180’C
Start by making the sauce, place the shallots, garlic and chilli in a saucepan with the oil and sweat for 4-5 minutes without colouring. Add the port and simmer for 20-30 minutes until the port is reduced by 2 thirds. Add the stock and thyme and simmer for 30-45 minutes until reduced further and of a thicker consistency. Strain through a thin sieve and place back on a low heat, stirring occasionally until ready to serve
In the meantime boil the potatoes in salty water for 20 minutes, until soft enough to mash. Fry the onions, bacon and leeks in the butter until soft and starting to turn golden. Drain the potatoes and then return to a low heat to dry out. Mash all the ingredients together with the mascarpone. Set out three small plates, on with the flour, one with the egg and the third with the breadcrumbs. Flour your hand and shape the potato into 2 large of 4 smaller long cubic shapes. In turn, roll each croquet, first in the flour, then in the egg and finally in the breadcrumbs. You may need to top the flour and the breadcrumbs up from time to time. Drizzle with the olive oil and roast in the oven for 30-40 minutes until golden and crispy
Place the Duck breasts in a medium – hot oven proof frying pan skin side down. When the skin has browned, turn the breast over and cook for a further 3 minutes. Turn back onto the skin side and add the butter and the garlic and cover with foil. Cook in the oven for 10-12 minutes and once removed from the oven take the duck out the pan and place skin side up, cover with foil and leave to rest for 5-8 minutes
For the vegetables, place all the ingredients in a saucepan, bring to the boil and then simmer for 5-8 minutes until softened but still with a slight crunch.
Plate all the ingredients, serve and enjoy