Duck breast with artichokes and potatoes

Ingredients

For 1 serving

• Duck breast150 g
• Artichokes2
• Potatoes150 g
• Garlic1 clove
• Mintto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: January – April

Method

1. Preheat the oven to 200 °C (conventional). Prepare the artichokes: pull off the tough outer leaves, cut off the tips, peel the stem and cut each one into 6–8 wedges, removing the inner choke.
2. Peel the potatoes and cut them into wedges of about 2 cm; in a roasting tin toss the potatoes and artichokes with the oil, crushed garlic, torn mint, salt and pepper.
3. Roast for 30 minutes, turning halfway, until the potatoes are golden and the artichokes crisp at the edges.
4. Meanwhile score the skin of the duck breast in a diamond pattern without cutting the meat and salt it. For the last 15 minutes of roasting, place it skin side down in a cold frying pan, turn the heat to medium and cook for 6–7 minutes, pouring off the fat, until the skin is crisp; turn it and cook for another 3–4 minutes.
5. Rest it on a board for 5 minutes, slice and serve with the vegetables, having removed the garlic.