Roast duck with Marsala soaked roast potatoes, godammit he's good.
As it was such a gorgeous day I did the whole boiling water on the duck thing twice then popped her over the fire-pit /bbq outside to colour off the skin and lose some of the fat.
Stuffed with crushed potatoes, rest of potatoes round the duck, roasted for 45mins at 200C, basted, large glass of Marsala poured in and over, roasted for a further hr.
Altered his recipe slightly. Made gravy from the duck giblets beforehand, removed duck and roasties, made gravy with pan juices and giblet gravy then poured into separate pan. Emptied crushed potatoes from duck cavity and added some single cream seasoning as they were a bit dry, kept separate. Popped duck and roasties back in for ten mins then serve with crushed pots, gravy and a sharp green salad.
Eat al fresco to feel decadent and slightly French :-)