Roast duck with Provencal black figs

1. 1

   Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside.

2. 2

   Mix the rosemary 50:50 with sea salt in a small bowl.

3. 3

   Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside.

4. 4

   Preheat the oven to 210C/190C Fan/Gas 6.

5. 5

   Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander.

6. 6

   Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt.

7. 7

   Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown.

8. 8

   Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up.

9. 9

   Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes.

10. 10

    Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.