For the Potatoes
For the Mixed Herbs
For the Duck
In an ovenproof dish fry the shallots in a little of the olive oil until golden brown. Add the cut potato and pour chicken stock to half cover the potato then place in a moderate hot oven for 25-35 minutes until all the stock has been absorbed.
In a separate pan seal duck breast then put into a moderate to hot oven 7-10 minutes until pink. Remove the shallots and potato and reduce the red wine over a high heat add a little more chicken stock and reduce to a syrup. Stir-fry the green beans which have been marinated in 1 tsp. olive oil, the sliced garlic and the chopped herbs.
Serve the duck sliced on top of the potato and green beans, serve the shallots around the edge of the plate and a little of the sauce around the shallots.