Score the fatty sides of 2 duck breasts with long cuts of a sharp knife. Place in a small casserole with fatty side uppermost and add a lid. When the oven is at the correct temperature put the casserole in the oven and cook 10 minutes while preparing veg.
Prepare:
Trim half a leek, rinse and long slice down the middle, then slice again to make 4 long quarters.
Peel 250g salad potatoes and cut into small equal sized portions
Peel 1 carrot and 1 parsnip, top and tail and cut into chip sized portions
The duck breast will have rendered fat after 10 minutes cooking. Carefully drain off the fat into a heatproof jug and return the casserole back to the oven.
Lower oven heat to 200F or 180fan.
Put the veg into a baking dish beginning with the leek then pile both the potatoes, carrot and parsnip evenly on top. Sprinkle with salt and pour the duck fat over the veg.
Continue cooking for 30 minutes, turning the veg in the baking dish after 15 minutes to recoat the veg.
After cooking time is finished trim the excess fat from the duck breasts and serve with the roast veg. Enough to serve 2.
If serving 1 reserve half the roasties for...
Bring to boil a 125g can chopped tomatoes, 250g can butter beans including the water, 2tbsp cut green beans, 2tbsp frozen garden peas and the reserved roasties from the above recipe.
Add 2tsp chopped parsley, 2tsp oregano, salt and white pepper to taste.
Add a defrosted portion of chunky cod loin to the middle of the pan. Bring the heat down to low, add a lid and simmer for 15 minutes.
Serve with a drizzle of chilli infused oil.
MY RECIPE LINKS:
TOMY CHICKEN
Pulled pork and gammon with
greens
