Chef Freddy Bird uses black figs from Provence in the restaurant for their sweetness.


  • 4 King Edward potatoes, peeled and cut into small dice
  • 4 duck breasts, well seasoned
  • for frying vegetable oil
  • 75g butter
  • 1 large clove garlic, crushed
  • 2 sprigs rosemary, finely chopped
  • 8 ripe figs, quartered
  • 2 sprigs thyme
  • icing sugar
  • 50ml crème de cassis
  • 250g green beans, blanched to serve


  • 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.


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