Ingredients:
1 bag of small white potatoes, rinsed thoroughly, halved
duck fat
1 bunch of flat-leaf parsley, roughly chopped
salt, pepper

1. Put potatoes on roasting pan. Drizzle with duck fat. Sprinkle with salt and pepper and parsley. Bake for about 30 minutes.

Ingredients:
Belgian endives, separated into leaves
a bunch of watercress, thoroughly washed, patted dry with a paper towel
1/2 cup hazelnuts, shelled and crushed into smaller pieces
1 tsp grain mustard
2 tsps lime juice
2 tsps lime juice
1 tsp honey
1/2 tsp sesame oil
1 tbsp vegetable oil
salt

1. Toast hazelnuts in a dry skillet. Transfer to a bowl and let them cool.
2. In a bowl, whisk mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
3. Toss endives and watercress in a salad bowl, sprinkle with hazelnuts and drizzle with citrus and mustard dressing.