Roasted Duck Breast and Fig Sauce

Meanwhile, pop a frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.

Transfer to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.

Once cooked, transfer to a plate. Cover and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.

While the duck roasts, trim the green beans. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Once the potatoes have roasted for 10 mins, turn them and push them to one side of the baking tray. Add the carrots to the other side, then drizzle with oil and season with salt and pepper.

Roast on the middle shelf for the remaining time until the potatoes are golden and the carrots are tender, 20-25 mins.

While the duck is resting, wipe out the (now empty) frying pan and pop on medium heat.

Add the fig jam, chicken stock paste and water for the sauce (see pantry for amount). Stir together, then bring to the boil and simmer until thickened, 6-7 mins.

Add a splash of water if it's a little thick, then remove from the heat.

Meanwhile, boil a half-full kettle. Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.

Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander and pop back in the saucepan. Season with salt and pepper, then toss in olive oil if you'd like.