Title: Roast duck breast with sage & onion puree
 Categories: Poultry
      Yield: 4 Servings
 
      1 lb New potatoes
           Salt and Pepper
      3    Sprigs of Sage
      2    Duck Breasts
      2 md Onions
           Olive oil
     10 fl Milk
 
  Boil the potatoes in their skins until tender in plenty of salted
  water with two of the sprigs of sage. Preheat the oven to Gas Mark
  6/400F/200C.
  
  Heat a dry frying pan suitable for the oven (or a roasting tin) over
  a high heat until very hot. Place the duck breasts, fat side down, in
  the oven for two minutes until the fat starts to run. Season the top
  fat-less sides with salt and pepper. Continue to cook for 2 minutes
  and then transfer to the oven and roast for a further 10 minutes.
  Turn the oven off, open the door and leave the duck breasts on the
  edge to rest for 10 minutes.
  
  Peel and chop the onions as finely as possible. Saute in three
  tablespoons of olive oil for 10 minutes without browning. Meanwhile
  remove the sprigs of sage, discard and mash the potatoes. Add the
  potatoes to the onions along with the milk, beating all the time.
  When you reach a suitably runny consistency, season with salt and
  pepper and stir in a teaspoon of chopped sage leaves. Add more sage
  to taste and serve with the duck, cut into slices. I serve this with
  french beans but you could also use broccoli.