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.

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