• Preheat oven to 240°C/220°C fan-forced. Boil the 
kettle.
• Slice tomato and zucchini into 0.5cm-thick rounds. 
• Thinly slice garlic.
• Peel potato and cut into large chunks. 
• Finely chop parsley. 

• Spoon tomato sugo evenly into the bottom of a 
baking dish with half the garlic slices.
• Arrange sliced tomato and zucchini, standing 
upright, on top of sugo. Season to taste with salt
and pepper. Top with good drizzle of olive oil.
• Bake, until veggies are tender, 30-35 minutes. 

TIP: Make sure to season the veggies in between the 
layers for extra flavour! 

• Meanwhile, half-fill a medium saucepan with the 
boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. 
Drain.

• When potatoes have 10 minutes remaining, remove 
label from roast duck breast tray (do not peel or 
puncture the plastic film).
• Microwave on high for 3 minutes. Carefully remove 
plastic film. Using paper towel, pat duck skin dry, 
then rub with a good pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over 
medium heat. Cook duck, skin-side down, until skin 
is golden brown, 3-5 minutes.
• Remove from heat, then add onion chutney, half 
the butter and a splash of water, turning duck to 
coat. Transfer to a plate and set aside to rest. 

• Return saucepan to medium-high heat, then add the 
remaining butter and garlic and cook, stirring until 
fragrant, 1 minute.
• Remove from heat, then add parsley, the salt and 
return potato to the pan, tossing to coat.
• Season generously with pepper. 

TIP: Add a splash of water if the potato looks dry! 

• Slice duck breast.
• Divide onion chutney-glazed duck, herbed garlic 
potatoes and ratatouille between plates. 
• Spoon any remaining sauce from the baking dish 
over ratatouille.
• Top ratatouille with marinated goat cheese. Spoon 
over any duck resting juices to serve. Enjoy!