This dinner comes together pretty effortlessly. Score and salt the duck first. Then prep and roast the potatoes. While those roast, start cooking the duck. By the time the potatoes are done the
duck will be ready to slice and serve.
Duck breast meat always has a pink tinge so go by temperature not by the color to ensure it is cooked properly.
Save the duck fat rendered from the breast to roast potatoes in the future or to fry eggs.
It's super delicious and flavorful.
For the potatoes and garlic:
1 pound fingerling potatoes
8 cloves garlic, unpeeled