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 until heated through and starting to brown, 10-14 minutes.

• 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, the 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 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.