Here's some of the ingredients.

Heat oven to 200C/fan 180C/gas 6.

(If cooking potatoes:) Put the potatoes into salted boiling water and boil for 5 to 10 minutes.

Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray. (And keep the pan to cook the potatoes in.)

While frying the duck (or just before if you don't want to rush): Mix the dressing ingredients together.

Spoon all but 2 tbsp of the dressing over the duck. Then roast the duck for 10 mins for pink, longer if you prefer. When the duck's done in the oven, remove it and allow to rest for 4 mins, then slice into strips.

(If cooking potatoes:) Remove the potatoes from the boiling water, drain. Mix some oregano, garlic, and chilli flakes with them. Then fry them in the pan used for sealing the duck, to re-use the juices.

Serve.

And don't forget the potatoes, too.