This honey-roasted duck is gorgeous with sautéed potatoes from the Duck Fat.
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6 medium potatoes, peeled (King Edwards or Maris Piper)
2 tbsp Duck Fat
Sea salt and freshly ground black pepper
For the DUCK: Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly.
Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 8-10 minutes, depending on the thickness of the fat.
Save some excess fat for the potatoes later.
Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
Slice the duck lengthways and place on top. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.
For the POTATOES: use a large, sharp cookâs knife, chop the shallots and garlic into very fine dice. Place the shallots and garlic into a heavy-based saucepan with the extra virgin olive oil, a light sprinkling of salt, the sugar, herbs and a splash of water
Set the pan over high heat. When the oil becomes hot, adjust the heat to a moderate setting, give the shallots and garlic a stir and cover the pan with a lid. Cook for 20-25 minutes, shaking the pan from time to time and stirring every 5 minutes, to stop the shallots and garlic sticking to the bottom. You should be left with a soft, sweet and lightly golden shallot mixture. Set aside.