We're not saying chicken doesn't make a great date night dish, but to really plate up the romance, this confit duck and mash is the thing to light up those heart emojis. Served with a suave little red cabbage and apple braise, it also ticks the friends-for-dinner box.
Preheat oven to 210°C fan-forced. Peel potatoes and cut into 3cm pieces. Place in a saucepan and cover with cold, salted water. Bring to the boil over high heat and cook for 12–15 minutes or until very tender. Drain well. While potatoes are cooking, continue with step 2.
Remove core from cabbage and thinly slice. Cut cheeks from apple and thinly slice. Peel and crush garlic.
Heat ½ the butter in a frypan over medium heat. Add fennel seeds and garlic and cook for 30 seconds or until fragrant. Add cabbage, apple, currants, 80ml (⅓ cup) water, sugar, vinegar and salt and pepper, cover with a lid and cook, stirring occasionally, for 18–20 minutes or until cabbage and apple have softened and liquid has mostly reduced.
Place duck, skin-side up, on a lined baking tray and drizzle with and any juices from packet. Roast for 20 minutes or until skin is crisp and duck is warmed through.
Return potatoes to saucepan over low heat. Add milk and remaining butter and use a potato masher to mash until smooth. Season generously with salt and pepper.
Pick dill fronds from their stems. Divide mash and cabbage between plates and top with duck and dill. Serve with Dijon mustard.