Classic Crispy Duck Steak Frites

Begin by preparing your fries. Preheat your oven to 200C (400F) and slice your potatoes into the desired shape. Coat them in olive oil, salt and pepper, ensuring each fry is covered. Spread them on a baking tray and throw in the oven. These will take around 45-50 minutes to cook, but keep a check on them for the golden-brown finish. Turning them halfway would give an even cook.

While your fries work their magic, prepare your duck. One recommendation from my own experience is to score the fatty side of the duck breast in a criss-cross, cutting into the fat but not the meat. This allows the fat to render out easily during cooking and results in a crispy skin.

Heat a non-stick skillet on medium heat and place the breasts skin side down. Cook for about 6-7 minutes until the skin is crispy, and then turn and cook for another 5-6 minutes. Removing them while they're still pink in the middle would give the perfect medium-rare doneness.

Let the duck rest for a few minutes and then slice into strips. Arrange the duck strips on a plate, and drain your fries on kitchen paper to remove any excess oil. Then plate up your fries next to your duck.

Sabotage the frites with sprinkling of fresh thyme and minced garlic. This combination lends an incredible herby flavour to the fries.

Serve hot with a side of salad or a dipping of your choice, et voila - your Duck Steak Frites are ready to be devoured!