Roast Duck Breast with Caramelised Figs and Garlic Sautéed Potatoes

Duck is one of those things that I think people are scared to try at home but I'm here to tell you to fear no more! A bit of patience is all you need for perfectly cooked duck every single time - you need to let the skin get nice and crisp, let your oven do the hard work for you and then really let the meat rest so it's blushing and tender all the way through.

In terms of accompaniments, I've gone for figs (perfectly in season right now) and sautéed potatoes with garlic and herbs (perfect any day of the week). The figs are caramelised in a little icing sugar and booze - I've suggested creme de cassis but you could use marsala or vin santo or even Portuguese Ginja.

Roast Duck Breast with Caramelised Figs and Garlic Sautéed Potatoes

Serves 2

2 large potatoes, peeled and cut into small dice 

2 duck breasts, skin scored

40g butter 

1 garlic clove, crushed 

1 tsp dried herbs

4 figs, quartered

icing sugar 

25ml crème de cassis or other berry liqueur

200g green veg, blanched to serve

fine and flaked sea salt

freshly ground black pepper

Put the potatoes in a large pan of lightly salted cold water, bring to the boil and simmer for 6 minutes or until just tender to the point of a knife. Drain and cool, then gently shake to rough up the edges. 

Heat the oven to 200C/fan 180C/gas 6. Season the duck breasts all over with the fine sea salt. Then place skin- side down in a cold non-stick frying pan over a medium heat. Cook for 7-8 minutes or until the skin is really golden. Transfer to a roasting tray skin-side down and roast for 6-8 minutes (depending on size) for medium-rare. Cover with foil and rest for 10-15 minutes. 

Fry the potatoes in the leftover duck fat for 5 10 minutes or until really crisp. Stir through the 15g butter, garlic and dried herbs, and cook for another minute. Season with flaked sea salt and freshly ground black pepper

Melt the remaining 25g butter in a non- stick frying pan and fry the fig quarters with a light dusting of icing sugar over a high heat. When lightly caramelised, add the cassis (or other berry liqueur) and simmer for 1 minute. 

Once the duck has rested, slice in half then season the inside lightly with flaked sea salt and black pepper. Serve with the crispy potatoes, green veg, figs and pan juices.