- King Edward potatoes 4, peeled and cut into small dice
- duck breasts 4, well-seasoned
- vegetable oil for frying
- butter 75g
- garlic 1 large clove, crushed
- rosemary 2 sprigs, finely chopped
- figs 8 ripe, quartered
- thyme 2 sprigs
- icing sugar
- crème de cassis 50ml
- green beans 250g, blanched to serve
Put the potatoes in a large pan of lightly salted cold water, bring to a 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 and cook the duck breasts, skin-side down, in a non-stick frying pan over a medium heat 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 minutes, then slice.
Heat a few tbsp of vegetable oil in a large non-stick frying pan over a medium heat and fry the potatoes for 5 10 minutes or until really crisp. Stir through the 25g butter, garlic and rosemary, and cook for another minute.
Melt the remaining 50g butter in a non-stick frying pan and fry the fig quarters with the thyme and a light dusting of icing sugar over a high heat. When lightly caramelised, add the cassis and simmer for 1 minute.
Serve the sliced duck with crispy potatoes, beans, figs and pan juices.