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Beautiful pink duck never fails to impress and this dish will be no exception! We take the mystery out of getting perfectly crisp skin and pair our duck with sweet maple syrup and buttery fondant potato.
preheat an oven to 180°C.
peel the potatoes and cut a tiny bit off of the top and bottom to allow them to stand.
stand in a small roasting tin then add the herbs and garlic before pouring on enough water to half fill the tray and crumbling in half of the stock cube.
rub the tops of the potatoes with butter and bake for 45 minutes.
put the other half of the chicken stock cube, orange zest and juice, thyme and the maple syrup in a pan with a glass of water and bring to the boil for later.
season the duck and lay in a dry cold pan, skin side down, then heat up and fry until crispy.
flip the breasts over and transfer the pan to the oven for 6 minutes but still pink in the centre.
remove from the oven but leave in the hot pan to rest while you cook the veg.
steam or boil the bok choi for 2 minutes until just cooked.
slice the duck breast and serve with a couple of fondant potatoes, pak choi and a drizzle of the orange and maple sauce.