For the duck breasts, first make your brine. You'll need approx 20g salt, 200ml water and 4 bay leaves. Mix together in a bowl, then add your duck breasts. Make sure they're completely covered in the liquid, then cover with cling film and leave in the fridge overnight.

For the puree, finely slice the garlic and add to a sauce pan with the butter. Cook gently for a minute, then add the butter beans and water from one tin, and just the butter beans from the other tin. Simmer gently until the beans are soft, then whizz with a food processor. Add the cream and a little water if it's too thick, then season.

For the leeks, chop the bacon into small chunks and cook over a high heat until golden. Lower the heat and add the finely sliced leeks along with 50ml water. Simmer gently for 15 minutes, then add the cream and seasoning.

For the sauce, melt the butter in a saucepan and add the flour and spring onions. Take off the heat and stir in the prosecco a little at a time. Put back on the heat and bring up to the boil, stirring all the time. Turn off the heat, then season (you may want to add a little sugar if it's too tart).

For the duck, remove from the brine and rinse under the tap. Dry the fat, then place fat side down in a cold pan. Turn on the heat and cook, fat side down, for 15 minutes. You may need to drain away some of the fat during the cooking. Flip the duck and cook on the meat side for 2 minutes, then remove from the pan and rest for no less than 5 minutes.

Done! Serve the sliced duck breast with the leeks and puree, and the sauce poured over the top. Enjoy with a glass of prosecco!