Duck Breast With Berry & Red Wine & Thyme Roast Pots

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking paper-lined baking tray with your dried thyme, a drizzle of vegetable oil and a pinch of salt and pepper

Tip: Cooking for 3 or more? Use 2 trays!

Add your Chantenay carrots to the tray[s]

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until golden and crisp

Trim your green beans

Add your trimmed green beans to a large piece of tin foil (or two!) with a large splash of cold water and a large knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel[s] and add to a baking tray[s]

Pat your duck breast[s] dry with kitchen paper, then using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat

Heat a large, wide-based pan (preferably non-stick) over a high heat with a little drizzle of vegetable oil

Once hot, add the scored duck to the pan, skin-side down and cook for 3-4 min on each side or until golden

Once the potatoes have had an initial 15 min, remove the tray[s] from the oven and add the green bean parcel[s] and the golden duck breast[s], reserve the pan

Return the baking tray[s] to the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

Boil half a kettle

Peel and slice your shallot[s] finely

Return the reserved pan to a medium-high heat with a little drizzle of vegetable oil

Once hot, add the sliced shallot and cook for 3-4 min or until softened

Once softened, add your red wine paste and mixed berry compote with 100ml [130ml] [170ml] boiled water and your chicken stock mix

Increase the heat to high and cook for 2-3 min or until thickened – this is your berry & red wine jus

Slice the cooked duck finely, on the diagonal