Heat oven to 190C/170C fan/gas 5.
Prick the skin of the duck with a fork, rub
with salt and black pepper, then place in
a roasting tin and roast for 50 mins until
the skin is golden and crisp.
Meanwhile, boil the potatoes for 10 mins
until almost tender, drain, peel, then cut
into cubes. Add to the tin with the duck,
toss in the fat that has come from the
skin, then roast for the final 30 mins of
the duck’s cooking time or until golden.
Make the dressing. Put the wine and
shallot in a pan, then boil to reduce by
half. Add the redcurrant jelly and stock,
then stir until melted. Stir in the olive oil.
Boil the beans for 7-8 mins, drain, then
peel away the thick skin to reveal the
bright green inside. Arrange the chicory
and watercress in large shallow bowls
with the beetroot and beans. Shred the
duck and pile onto the salad with the
potatoes. Drizzle with the dressing.