Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes in a pan of cold, salted water and bring to the boil over medium-high heat. Cook for 8-10 minutes until just tender. Drain well.
• 2.
  Scrape off excess fat from duck and set aside. Place 2 tablespoons duck fat in a baking dish and melt in the oven for 2 minutes. Toss potatoes in fat and season. Roast potatoes for 10 minutes. Place duck on lined tray and roast with the potatoes for a further 20 minutes, turning potatoes once, until duck and potatoes are crisp and golden.
• 3.
  Meanwhile, heat 1 tablespoon reserved fat in a pan over a medium heat. Cook eschalot, stirring, for 1 minute until just starting to soften. Add wine and increase heat to high. Simmer for 8-10 minutes until reduced to about 2 tablespoons. Add stock and simmer for a further 6-8 minutes until reduced by half. Whisk in mustard and herbs, then season.
• 4.
  Cut tomatoes into strips, then toss with beans and half the dressing. Serve with potatoes, duck and remaining dressing.