• 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 and 
place, skin-side down, in the hot pan. 
• Cook until the skin is crisp, 12 minutes.
• Increase heat to high and turn to sear the flesh
on all sides until browned, 1 minute. 

• Transfer duck to a second lined oven tray and 
roast until 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 large 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 microwave-safe bowl, combine garlic, 
chilli and a drizzle of olive oil. Microwave until 
fragrant, 10 second bursts.
• To the bowl, add chopped coriander (reserving 
a little for garnish), 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 prime roast duck, baby potatoes and 
cucumber ribbon salad between plates.
• Garnish duck with reserved coriander. 
• Serve with nam chim dressing. Enjoy!