small bunch tenderstem broccoli
2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters
1 garlic clove, crushed
1 large, good chipping potato, chopped into rough cubes a little bigger than 1cm/陆 in
3 sprigs rosemary, finely chopped
1 sprig fresh thyme, leaves picked
icing sugar (optional)
flaked sea salt
vegetable oil, for deep frying
175g/6oz unsalted butter, softened
1 free-range duck breast
good splash cassis