- Pre heat the oven to 200°C/400°F/Gas Mark 6
- Heat half the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides. Add the wine, chicken stock, sugar, thyme and a little salt and pepper. Over a fairly high heat, reduce until it forms a glossy liquid which coats the shallots, and the shallots are tender, about 20-25 minutes.
- Check the seasoning, remove from the heat and keep warm.
Whilst the shallots are cooking, place the potatoes into a pan of boiling, salted water for 15-20 minutes or until just tender. Add the peas, bring stock to the boil and simmer for a further minute. Drain in a colander, return the pan to the heat, melt the remaining butter and add the double cream and nutmeg. Then add the peas and potatoes back to the pan and mash well. Adjust the seasoning to taste and keep warm.
- Score the skin of the duck breasts in a crisscross pattern. Place a frying pan on a low heat. Season the duck breasts with sea salt and black pepper and add, skin side down, to the pan. Cook for 3-4 minutes or until the skin begins to crisp. Turn and seal the duck breasts on the meat side for a further minute.
- Remove them from the pan, place in a small roasting tin and brush with honey. Cook in the top half of the oven for 10-15 minutes for pink or 20 minutes for medium, basting with the honey mixture as necessary. Remove from the oven and leave to rest for a couple of minutes.
- To serve, place a spoonful of mashed potato on a warm plate, slice the duck breast into three or four pieces, and place on top of the mash. Arrange three or four shallots at the side of the duck breast and drizzle with the red wine sauce. Add cranberries to garnish.