- 1 Duck breast
- 1 Tsp olive oil
- 200g Baby potatoes, halved
- 200g Carrots, peeled and cut into chip-like chunks
- 225g Brussels spouts, halved
- 1 Large shallot, cut into wedges
With the tip of a knife, crosshatch the skin of the breast. Season on both sides with pinches of salt and pepper.
Preheat the oven to 200 degrees. In a large cast-iron pan in medium, heat the oil. Add the breast, kin side down. Cook, moving often, until the skin cresps, 5-7 minutes. Set aside on a plate.
Add the spuds, carrots, sprouts, shallots and a few big pinches of salt and pepper. Toss well, and cook until the potatoes are fork-tender, 15-20 minutes.
Top the vegies with the duck, skin side up. Put the pan into the oven and roast until a thermometer inserted into the thickest part registers 50 degrees for medium-rare, 10-15 minutes. Almost there.
Wearing oven mitts, remove the pan from the oven. Let the breast rest for 5 minutes, then slice. Toss the vegies in the fat and season to taste. Return the slices to the pan, sprinkle with salt and serve.