Roast duck breast with figs, rosemary and garlic fried potatoes
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Skip to ingredients
- 4 King Edward potatoespeeled and cut into small dice
- 4 duck breastswell seasoned
- for frying vegetable oil
- 75g butter
- 1 large clove garliccrushed
- 2 sprigs rosemaryfinely chopped
- 8 ripe figsquartered
- 2 sprigs thyme
- icing sugar
- 50ml crème de cassis
- 250g green beansblanched to serve
Nutrition: per serving
- kcal891
- fat41.2g
- saturates14.1g
- carbs81.7g
- sugars62.3g
- fibre12.2g
- protein35.3g
- salt0.8g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
Serve the sliced duck with the crispy potatoes, beans, figs and pan juices.
