Duck breast. Easier to handle than a lot of people realize! You cook it the same way you cook steak - sear on high heat, baste with herbs and fat, and get it to your desired internal temperature. Take care not to overcook and dry it out! High in fat, yes, but also protein, and with half the daily iron requirement, it's a fancy break from what you typically eat; you can make a dinner special without leaving the comfort of your home.

Inspired by the French classic dish duck l'orange, use citrus to boost the red wine sauce and the mashed cauliflower to pair with juicy, roasted asparagus and mushrooms.

I would suggest serving this with a glass of light or medium-bodied red wine, such as a quality pinot noir, to balance out the fattiness of the duck and compliment the fruity notes in the sauce.

This recipe makes for a great winter dish that will make you feel fancy and cosy at the same time! The switch from potato to cauliflower relieves much of the guilt, and you'll get to enjoy a low-carb plate of delicious veggies and protein.