James Martin whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce dish on Saturday Kitchen.

James says: “Although duck can take strong flavours sometimes it’s best just to keep it simple, as James Martin proves with this delicious roast.”

The ingredients for the whole roasted duck are: 1 whole duck, trimmed and wings removed and salt and freshly ground black pepper.

For the duck-fat potatoes: 2 large potatoes, peeled and diced into 1cm cubes and 100g duck fat (trimmed from the whole duck).

For the bordelaise sauce: 50g unsalted butter, 1 shallot, finely chopped, 2 sprigs thyme, leaves picked, 1 bay leaf, 5 black peppercorns, 200ml red wine, 300ml veal jus, warmed and pinch sugar.

For the purple sprouting broccoli: 400g purple sprouting broccoli and 75g unsalted butter.