Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining
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Scoop the potatoes into a serving dish and pour all the fat out of the roasting tin (you can strain this then keep in a jar in the fridge and use to roast vegetables). Place the tin on the heat and simmer down 3 tbsp red wine vinegar. Add 200ml chicken stock, simmer, season to taste and strain into a sauce dish.