ingredients
serves 4
4 duck breasts, about 6 ounce each
finely grated zest and juice of 1 lemon
1 garlic clove, peeled and crushed
salt and pepper
1 1/4 tablespoons shallots
1/2 pound leeks (preferably baby ones), trimmed
1/2 pound small carrots, peeled and halved lengthways
1 pound new potatoes, scrubbed and halved
2 tbsp olive oil
2 tbsp chopped rosemary, plus extra sprigs to garnish
4 tsp thin honey
method
1. Score the fat of the duck breasts with a sharp knife. Put the grated lemon zest and juice, garlic, salt and pepper into a shallow dish. Add the duck breasts in a single layer, turn to coat in the mixture and leave to marinate in a cool place for 1 hour to allow the flavours to mingle.
2. Meanwhile, immerse the shallots in a pan of boiling water for 5 minutes, then drain and peel away the skins. Halve the shallots if large. If using regular leeks, cut into 7.5cm (3 inch) pieces.
3. Put the shallots, leeks, carrots and potatoes into a large roasting tin. Add the olive oil, toss to coat, then sprinkle with sea salt and chopped rosemary. Roast at 220°C (400°F) for 30 minutes.
4. Lay the duck breasts on a roasting rack, smear the skin with the honey and season well with sea salt. Remove roasting tin from oven, turn the vegetables and drain off any oil. Lay the duck breasts on the rack over the vegetables and roast for 20-25 minutes until browned and tender, and the vegetables are tender and a little charred. Serve garnished with rosemary.
