• Preheat oven to 220°C/200°C fan-forced.
• Halve baby potatoes.
• Place potatoes on a lined oven tray. Drizzle with 
olive oil, season with salt and pepper and toss 
to coat.
• Roast until tender, 25-30 minutes. 

• Meanwhile, heat a large frying pan over medium 
heat. Season duck breast on both sides with salt
and pepper and place, skin-side down, in the 
hot pan.
• Cook until the skin is golden, 6-7 minutes.
• Turn the duck and cook until browned, a futher 
2 minutes.
• Increase heat to high and sear on all sides for 
1 minute. 

• Transfer duck to a second lined oven tray, 
then pour over 2 tbsp of duck fat from the 
pan. Roast until duck is cooked through, 
10-12 minutes.
• Transfer to a plate to rest for 5 minutes. 

• While the duck is roasting, trim green beans
(see ingredients). Add green beans and a 
splash of water to a microwave-safe bowl, then 
cover with a damp paper towel.
• Microwave green beans on high until just tender, 
2-4 minutes. Drain green beans, then return to 
the bowl set aside to cool slightly.
• Using a vegetable peeler, thinly slice cucumber
into ribbons (stopping when you reach the seeds
in the centre).
• Slice lemon into wedges. Finely chop garlic, 
fresh chilli (if using) and coriander (reserve 
some leaves for garnish).

• In a small heatproof bowl, combine garlic, chilli
and a drizzle of olive oil, then microwave until 
fragrant, 10 second bursts.
• To the bowl, add chopped coriander, ponzu 
sauce, the sugar, hot water (1 tbsp for 2 people 
/ 2 tbsp for 4 people) and a generous squeeze of 
lemon juice. Stir until well combined. Set aside.
• To the bowl with green beans, add cucumber, 
mixed salad leaves, a drizzle of olive oil and a 
squeeze of lemon juice. Toss to combine. Season 
to taste.

• Thinly slice duck.
• Divide roast duck breast, roasted baby potatoes 
and cucumber ribbon salad between plates.
• Garnish duck with reserved coriander. 
• Serve with nam chim dressing. Enjoy!