About this recipe:This has all the appeal of a fabulous Sunday roast but cooks in a fraction of the time. Enjoy the crispy duck and aromatic potatoes with steamed cauliflower florets and a leaf salad. Delicious!
600g ready-washed baby new potatoes
8 garlic cloves, peeled
2 tbsp chopped fresh rosemary
4 duck breast fillets, about 190g each
8 fresh bay leaves, plus extra to garnish
fruit jelly or preserve, such as crab apple, rowanberry or redcurrant, to serve
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Method Prep:5min › Cook:25min › Ready in:30min
Par-boil the potatoes: Preheat the oven to 240°C (220°C fan oven), gas 9. Put the potatoes and garlic in a pan, add boiling water to cover and boil for 5 minutes. Drain well and turn into a large, shallow ovenproof dish. Sprinkle with the rosemary, season and set aside.
Roast the duck: While the potatoes are cooking, prick the skin on the duck breasts all over and put into a small roasting tin, skin side up. Scrunch the bay leaves to release their flavour, then rub them over the duck skin. Put two leaves under each duck breast. Season and roast for 5 minutes.
Roast the potatoes: Spoon a little duck fat from the roasting tin over the potatoes and roll them around in the dish to coat them. Put them into the oven. Continue to roast the duck with the potatoes for 20 minutes or until both are well browned and cooked. Turn and baste the duck twice more. Add a little more duck fat to the potatoes, if necessary, and pour off any excess from the roasting tin.
Serve: Discard the bay leaves before serving and garnish with fresh leaves. Serve with a sweet and tangy fruit jelly or preserve.
*For garlic, use sprigs of fresh thyme with the rosemary.