- 400 g Jersey royals
- 1.5 tbsp olive oil
- 3 sprigs fresh rosemary, leaves picked and chopped
- Zest of 1 lemon
- 0.25 tsp ground cumin
- 2 cloves garlic, crushed
- 280 g duck breasts, scored
- 200 ml red wine
- 1 tbsp redcurrant jelly
- 100 g fine green beans
Pre-heat the oven to 200ºC, fan 180ºC, gas 6. Toss the potatoes in a roasting tin with 1 tablespoon of the oil, the zest and 1/3rd of the rosemary. Roast for 20 minutes.
Meanwhile, mix the remaining rosemary and oil together with the garlic and cumin to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat; fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade; remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile pour the wine into the pan used to cook the duck, and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.