roast duck with griddled potatoes, baby turnips and broad beans

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Roast duck with griddled potatoes, baby turnips and broad beans

Chef Michel Roux Jr’s succulent roast duck recipe is a wonderful addition to a summer dinner party menu, with baby turnips and seasonal broad beans.

220g baby turnips

200g fresh podded broad beans

Iced water for refreshing

1 free-range duck (about 2kg, see tips), at room temperature

8 large roasting potatoes such as maris piper, cut into 1cm slices

2 tbsp vegetable oil for brushing

80g butter

2 tbsp extra-virgin olive oil

4 little gem lettuces, halved through the stem

12 button/baby onions (or banana shallots) peeled, stalks trimmed, see tips

1 tbsp caster sugar

1 tbsp red wine vinegar

1 fresh thyme sprig

500ml good quality chicken stock

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