Braised duck with roasted potatoes
Fry duck breasts skin down for 15 minutes on low heat and 5 min on the other side. Keep all the duck fat. Use a spoon of duck fat, add a spoonful of ginger-garlic paste, a third of a cup of red wine, some thyme, a spoon of soya sauce, a spoon of rice vinegar and one of sugar, a drizzle of Caribbean jerk sauce, a cup of water and a little paprika. Cook for a couple of minutes. Pour over the duck, cover with foil and roast at 180C for 45 min.
Meanwhile parboil two diced potatoes and then fry in the leftover duck fat. Season with sea salt, pepper, oregano and paprika. Set aside.
After the 45 min of roasting, take out all the liquid from the duck container into a sauce pan. Return duck to oven and roast at 200C for another 10 minutes. Heat the liquid and add another drizzle of jerk sauce, a half cup of water and some flour to thicken into gravy. Get the duck out and serve it with a drizzle of gravy, roasted potatoes and baby rocket! Fancyyyyy.
