Garlic Roast Duck Breast With Beetroot Dauphinoise

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

Finely slice your potato[es] into thin discs (roughly the thickness of a standard coin) and then add the potato discs to a large heatproof bowl then cover the bowl with cling film and pierce a few holes in the top with a fork and put the bowl in the microwave for 5-6 min or until the potatoes are slightly tender

Meanwhile, peel and finely chop (or grate) half your garlic

Peel and finely slice (don't chop!) your remaining garlic

Combine your clotted cream with 50ml [75ml] [100ml] milk and add the chopped garlic and a very generous pinch of salt and pepper – this is your garlic cream

Drain your beetroot in a colander over the sink, then slice the drained beetroot finely

Add the sliced beetroot to the bottom of an oven-proof dish then top with the sliced potato

Pour over the garlic cream, cover the dish with tin foil and transfer it to the oven for 20-22 min or until piping hot and bubbling – this is your dauphinoise

While the dauphinoise is cooking, 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) with a drizzle of olive oil over a high heat

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

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

Add the golden duck breast[s], skin-side up to a baking tray, and put into to the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

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

While the duck is cooking, wash your salad, then pat dry with kitchen paper

Grate your Italian hard cheese finely

Once the dauphinoise has had 20 min, remove the dish from the oven, then remove the tin foil

Top with the grated cheese and a pinch of salt and pepper, then return the dish to the oven, uncovered, for 4-5 min or until the cheese is melted and slightly crisp – this is your beetroot dauphinoise

Once the duck is ready, transfer the roasted duck breast[s] to a clean chopping board to rest, reserve any duck juices from the baking tray[s]

Return the reserved pan to a medium heat with a small knob of butter and any duck juices from the baking tray

Once melted, add the sliced garlic with a pinch of salt and pepper and cook for 1-2 min or until fragrant – this is your garlic butter sauce