Roast duck breast with figs, rosemary and garlic fried potatoes

50 MINUTES + COOLING | SERVES 4 | EASY | GF

In the restaurant, Freddy uses black figs from Provence for their sweetness.

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

• 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.

• Heat the oven to 200C/fan 180C/gas 6. Season and cook the duck breasts, skinside 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 nonstick 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 the crispy potatoes, beans, figs and pan juices.

PER SERVING 891 KCALS | FAT 41.2G SATURATES 14.1G | CARBS 81.7G | SUGARS 62.3G FIBRE 12.2G | PROTEIN 35.3G | SALT 0.8G