Chianti Duck with Jerusalem Artichoke

2 duck breasts, skin on
2 brown onions, sliced
6 cloves garlic, smashed
350 ml Chianti (or other NZ red table wine)
800 g whole peeled tomatoes
SIDS SALT & PEPPER to taste
2 cups Jerusalem artichokes, washed & sliced
1 cup milk
1 cup water
2 tbsp butter
2 tbsp chopped parsley
50 g fresh Parmesan, shaved
2 tsp SIDS CRAZY SALT

Preheat the oven to 170ºC.
Score skin of duck breasts with a criss-cross pattern. Season both sides with SIDS CRAZY SALT.
Heat a large, ovenproof frying pan over medium-high heat. Place duck skin-side down in hot frying pan and cook until skin is golden. Remove breasts from pan and tip half the fat into a jar or bowl and save (see tip). In the remaining fat, sauté the onion and garlic until soft. Add red wine and tomatoes and bring to the boil. Add duck to the pan, season well with SIDS SALT & PEPPER, then put in oven for 40 minutes.
While the duck is cooking, prepare the purée. Place the artichokes in a medium-sized saucepan with milk, water and 1 teaspoon of salt. Bring to the boil then reduce heat and simmer until artichokes are tender. Drain artichokes from pot, reserving the cooking liquid. Return artichokes to empty pot and mash with the butter.
Gradually whisk in reserved cooking liquid until you reach the desired consistency then season to taste. After 40 minutes, remove duck from oven. Allow to rest for 5 minutes.
To serve, spoon purée onto warmed serving plates and pick duck meat from the breasts over the top of the purée. Spoon over a generous amount of red wine sauce. Garnish with Italian parsley and shaved Parmesan.
TIP: use duck fat to roast crunchy potatoes.