Ingredients

• 6 thick slices flat pancetta
• 1x2kg whole fresh duck
• 1 orange, sliced
• 1 bunch rosemary, leaves removed
• 2 thyme sprigs

• 1 teaspoon salt flakes
• 1kg potatoes, peeled
• 2 tsp olive oil
• 30g butter
• 3 garlic cloves, chopped
• 2 sprigs rosemary, leaves

• 120g caster sugar
• 300g mixed berries
• 50mls gin
• 1 egg white
• 1 tablespoon lemon juice
• 600g ice

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Method

1. Preheat the oven to 200°C.

2. Trim duck and pierce all over. Place in a large oven proof frying pan and place over a medium-high heat, cook for 5-6 minutes on each side or until coloured, drain the fat from the pan while cooking.

3. Drain all remaining fat, add the orange slices, rosemary and thyme. Season with salt and pepper. Layer pancetta over the breast, place in the oven and roast for 40 minutes. Remove and rest for 20 minutes then carefully remove the crown.

4. For the rosti, grate the potatoes into a clean, dry tea towel. Squeeze out all moisture from the potatoes. Discard the liquid. Heat oil and butter in frying pan over a medium heat; add the garlic and rosemary and saute for 1-2 minutes until soft. Add the potatoes and stir to coat. Spread mixture evenly across the base of the pan, cook for 6-8 minutes or until golden, turn over and cook until golden.

5. For the sorbet, Place the sugar in a thermomix and grind for 5 seconds on speed 9. Add the berries, gin, eggwhite, lemon juice and half of the ice. Blend on pulse 3-4 times. Add remaining ice and mix on speed 9 to desired consistency. Spoon into a bowl and place in freezer until ready to serve.

6. To serve, place the duck crown on a wooden serving board, serve the rosti in the frying pan with the sorbet in a bowl to the side.