Roast Duck Breast with Figs

4 potatoes, peeled & cut into small dice
4 duck breasts
SIDS SALT & PEPPER to taste
rice bran oil for frying
75 g butter
1 large clove garlic, crushed
½ tsp SIDS CRAZY SALT
2 rosemary sprigs, finely chopped
8 figs, quartered
2 sprigs thyme
icing sugar
50 ml crème de cassis
250 g green beans, blanched to serve

Preheat the oven to 200°C. Put the potatoes in a large pan of lightly salted cold water, bring to the boil and simmer for 6 minutes until just tender to the point of a knife. Drain and cool, then gently shake to rough up the edges.
Season with SIDS SALT & PEPPER and cook the duck breasts, skin side down, in a non-stick frying pan over a medium heat for 7-8 minutes until the skin is really golden. Transfer to a roasting tray skinside down and roast for 6-8 minutes (depending on size) for medium-rare. Cover with foil and rest for 10 minutes, then slice.
Heat a few tbsp of oil in a large non-stick frying pan over a medium heat and fry the potatoes for 5-10 minutes until really crisp. Stir through the 25 g butter, garlic, SIDS CRAZY SALT and rosemary, then cook for another minute.
Melt the remaining 50 g butter in a non stick frying pan and fry the fig quarters with the thyme and a light dusting of icing sugar over a high heat. When lightly caramelised, add the cassis and simmer for 1 minute.
Serve the sliced duck with the crispy potatoes, beans, figs and pan juices.