Duck breast is easy to prepare, just need a little patience. Pat dry the duck and score the skin, then season. In a cold pan, place skin side down and turn the gas to medium. Let the fat render for 6-7mins, basting the meat and removing excess fat.
The potatoes had already been parboiled and in the oven. As soon as the duck fat started rendering, add a tablespoon or two to the potatoes for flavour.
Finish the duck in the oven, when the potatoes are almost done.
We had okra in the fridge so I fried them in the same pan as the duck.