Glazed Roast Duck & Ratatouille

• Spoon tomato sugo evenly into the bottom of a baking dish with half the garlic slices. • Arrange sliced tomato and zucchini, standing upright, on top of sugo. Season with salt and pepper. Top with good drizzle of olive oil. • Bake, until veggies are tender, 30-35 minutes.

TIP: Make sure to season the veggies in between the layers for extra flavour!

• Meanwhile, half-fill a medium saucepan with the boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

• When potatoes have 10 minutes remaining, remove label from the roast duck tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. • Remove from heat, and add onion chutney, half the butter and a splash of water, turning duck to coat. Transfer to a plate and set aside to rest.

• Return saucepan to medium-high heat, add the remaining butter and garlic and cook, stirring, until fragrant, 1 minute. • Remove from heat, and add parsley, the salt and return potato to the pan and tossing to coat. • Season generously with pepper.

TIP: Add a splash of water if the potato looks dry!