Roasted Duck a L'Orange

In a microwave-safe bowl, microwave duck fat until melted. Place potato on a lined oven tray. Drizzle with melted duck fat, season with salt and toss to coat. Roast until almost tender, 15 minutes.

TIP: If your oven tray is crowded, spread the potatoes across two trays.

To the tray with the almost tender potatoes, add the roast duck breast, skin-side up. Roast until duck and potatoes are browned, 8-10 minutes. Heat a large frying pan over a high heat. Once hot, sear the duck, skin-side down, until the skin is golden brown, 1-2 minutes. Transfer to a plate to rest for 5 minutes.

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

While duck is roasting, heat a large frying pan over medium-high heat. Cook baby broccoli with a dash of water, tossing, until just tender, 3-4 minutes. Add silverbeet and cook until just wilted, 1-2 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a bowl and cover to keep warm.

While duck is resting, combine caramelised onion chutney, vegetable stock powder, orange zest, orange juice and the red wine vinegar in a bowl. Return frying pan to medium heat with a drizzle of olive oil. Cook rosemary and remaining garlic until fragrant, 30 seconds. Add orange juice mixture and simmer until thickened, 1-2 minutes. Remove pan from heat, then stir through the butter.