Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roast duck breast with figs, rosemary and garlic fried potatoes
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Ingredients
- 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
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.
