Roast duck breast with radishes & broad beans

All weather is nice weather for ducks, whether it’s a slow-roasted grease fest for the bitter winter days or fresh, vinegary gizzard and bacon salads for summer lunches and memories of Paris café life. The two rules with duck breast are that, unless poached, it must be nothing less than crispy and it must certainly be pink. The vinaigrette, beans and radishes make this dish surprisingly light.