Roast duck with Provencal black figs recipe
 A bistro-style duck dish, served with black figs, cassis and buttery fried rosemary potatoes on the side. 1 garlic clove, crushed175g/6oz unsalted butter, softened3 sprigs rosemary, finely chopped2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quartersicing sugar (optional)1 sprig fresh thyme, leaves pickedgood splash cassis vegetable oil, for deep frying1 large, good chipping potato, chopped into rough cubes a little bigger than 1cm/½ in1 free-range duck breastsmall bunch tenderstem broccoli flaked sea salt 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis vegetable oil, for deep frying 1 large, good chipping potato, chopped into rough cubes a little bigger than 1cm/½ in 1 free-range duck breast small bunch tenderstem broccoli flaked sea salt Method Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Mix the rosemary 50:50 with sea salt in a small bowl.Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside.Preheat the oven to 210C/190C Fan/Gas 6.Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander.Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt.Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown.Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up.Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes.Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce. Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Combine the garlic with a pinch of sea salt, to make a fine paste. Stir into 150g/5½oz of the butter and set aside. Mix the rosemary 50:50 with sea salt in a small bowl. Mix the rosemary 50:50 with sea salt in a small bowl. Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside. Heat the remaining butter in a frying pan and add the figs and a sprinkle of icing sugar, if using. Cook, until lightly caramelised. Stir in the thyme leaves and season with the rosemary salt. Deglaze the pan with the cassis, simmer for a moment and set aside. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander. Boil the potato cubes in lightly salted water, until cooked. Steam dry and gently fluff the edges in the colander. Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt. Heat the oil in a deep fat fryer or large pan to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until crisp and golden-brown. Carefully remove and put on a plate lined with kitchen paper. Remove the kitchen paper and add the garlic butter, toss together with a good sprinkle of rosemary salt. Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown. Heat an ovenproof frying pan and add the duck, frying skin-side down, until golden-brown. Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up. Transfer the pan to the preheated oven and continue to cook skin-side down for about 6 minutes (depending on the size of the breast). Remove from the oven and leave the duck to rest for about 5 minutes skin-side up. Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes. Put the broccoli into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 minutes. Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce. Carve the duck and serve with the figs, rosemary potatoes and steamed broccoli. Drizzle with the cassis sauce.