A little bit of oh la la from Danny in Derby for Come Dine With Me
1. Preheat oven to 200°c.
2. Peal and slice out the orange segments into a pan and skin and slice the peaches and add to the oranges with the sugar and water.
3. Bring to the boil and then simmer for about 20 minutes until you have a runny jam-like texture. Keeping the peaches as chunks will add to the presentation.
4. Peal and chop the potatoes, and boil until cooked. Then drain the potatoes in a colander, and shake them about for 10 seconds, to fluff them up. This will help them to crisp up nicely in the oven.
5. Place the potatoes on a baking try with the oil and rosemary.
6. Cook at about 200°c for about 40 to 50 min or until golden.
7. Place the duck skin down in a cold frying pan and place on full heat. Cook for about 5 to 6 minutes ensuring the ducks skin has gone crisp and turn over cooking for a further 6 min for a pink finish.
8. Boil the sugar snaps for about 2 to 3 min and drain and serve.
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