Roast Duck & Dauphinoise Potatoes

• Meanwhile, preheat grill to high. 
• Pat roast duck breast dry with a paper towel, 
then rub with a good pinch of salt.
• Place duck, skin-side up, on a lined oven tray. 
Grill duck, until heated through and starting to 
brown, 10-14 minutes. 

TIP: Grills cook fast, so keep an eye on the duck!

• Meanwhile, trim baby broccoli. 
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook baby broccoli, 
tossing, until tender, 5-6 minutes. Season 
to taste. Transfer to a plate and cover to 
keep warm. 
• Return pan to medium-high heat. Cook
shredded cabbage mix, the brown sugar, 
vinegar and water, stirring occasionally, until 
softened, 4-5 minutes. Transfer to the plate with 
the baby broccoli. Cover to keep warm. 

• When the duck has almost finished grilling, wipe 
out frying pan and return to medium heat with a 
drizzle of olive oil.
• Transfer grilled duck to frying pan, skin-side 
down and cook until skin is golden brown, 
3-5 minutes.
• Transfer to a plate to rest for 5 minutes. 

TIP: For even browning, press down on the duck in 
the frying pan using a spatula.

• While the duck is resting, boil the kettle.
• In a medium heatproof bowl, combine gravy 
granules, the boiling water (1/2 cup for 2 people 
/ 1 cup for 4 people), cracked black pepper and 
butter, whisking, until smooth, 1 minute.