Cut some poatoes into small dice, par boil, drain and roast in a seperate tin in some of the duck fat (there will be plenty available... ) for the final 30 minutes of duck roasting time - until they are also crisp and golden.

Ingredients - serves 4 1.8kg duck small bunch of sage leaves i small onion, peeled pack of Riverford mixed salad leaves 1 pink grapefruit 1 large orange olive oil salt, pepper

Method

Preheat the oven to 220°C

Dry the duck completely, prick the skin all over with a carving fork or skewer and rub liberally with salt. Push the onion and sage in the cavity of the bird (make sure you've removed the bag of giblets!) and sit it on a rack in a roasting pan (it's important that it doesn't sit in its own fat). Roast for 1 hour 50 minutes and during that time carefully remove from the oven on 3 occasions to drain off the duck fat into an awaiting bowl. Save this for your potatoes and refrigerate what remains for other use. Once cooked and crisp, leave in a warm place for 15 minutes before carving.

With a sharp knife, cut the skin and pith from both citrus fruits and then by sliding the blade between the skin of each segment remove them all carefully from the fruit. Toss salad leaves with citrus segments and a drizzle of olive oil, season very lightly. Serve with crisp duck and crunchy roast potatoes.