Ingredients

• 1 whole duck
• trimmed and wings removed
• salt and freshly ground black pepper
• 2 large potatoes
• peeled and diced into 1cm/½in cubes
• 100g/3½oz duck fat (trimmed from the whole duck)
• 50g/1¾oz unsalted butter
• 1 shallot
• finely chopped
• 2 sprigs thyme
• leaves picked
• 1 bay leaf
• 5 black peppercorns
• 200ml/7fl oz red wine
• 300ml/10½fl oz veal jus
• warmed (available from some large supermarkets)
• pinch sugar
• 400g/14oz purple sprouting broccoli
• 75g/2½oz unsalted butter

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the whole roasted duck
• use a small sharp knife to pierce the skin of the duck all over
• but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes.
• Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½.
• When the oven reaches 120C/250F/Gas ½
• return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes.
• For the duck fat potatoes
• heat a large frying pan and add the duck fat. Once hot and melted
• add the diced potatoes and cook for 6-8 minutes
• or until golden-brown and tender.
• For the bordelaise sauce
• heat a medium saucepan and add the butter. Once hot
• add the shallot and cook for 2-3 minutes. Add the thyme
• bay leaf and peppercorns and cook for a few minutes.
• Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar
• to taste. Pass through a fine sieve and set aside in a warm place until ready to serve.
• For the purple sprouting broccoli
• bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water.
• Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes.
• To serve
• remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce.