Roast duck maryland with kipler potatoes and mushroom

I have yet to cure myself of my obsession with colourful culinary photographs on glossy pieces of paper bound together. I came across this incredibly simple to prepare recipe for roast duck with potatoes and mushroom in Stephanie Alexander's cookbook "A Cook's Companion", page 404. Stephanie uses duck fillet and regular potatoes in her recipe. No verjus is added in her version of this recipe. This is my take on this scrumptious recipe.

Serves 2. Total preparation and cooking time 1 hour.

What you need

Duck Maryland (2 pieces) rinsed and dried thoroughly
Salt and cracked black pepper (enough to season duck)
Light olive oil (enough to season duck)
Light olive oil (2 tablepoon)
Kipler potato (4 pieces) washed leave skin on
Mushrooom (2 large pieces) thinly sliced
Garlic (2 cloves) finely chopped
Flat leave parsley (1 tablespoon) leaves only
Verjus (2 tablespoon)
salt and cracked black pepper to taste

How to cook

1. Preheat oven to 180 degrees celcious.
2. Season duck generously with salt, cracked black pepper and olive oil.
3. Heat olive oil in pan over medium heat. Once oil is hot enough, brown seasoned duck on both sides to seal in the moisture and flavour in the duck. Transfer browned duck onto a baking tray and roast in preheated oven for 30 minutes.
4. While duck is roasting, cook potatoes in cold water until tender. Remove from heat to cool prior to slicing into semi thin slices. Remove skin and Set aside.
5. Remove cooked duck from oven, set aside covered with aluminium foil to keep warm.
6. In a pan, use duck fat (juice resulting from roasting the duck), sauté garlic, parsley and mushroom lightly until mushroom is cooked. Add cooked sliced potatoes and stir fry lightly.
7. De glaze the pan with verjus. Add salt and pepper to taste. Serve immediately.

Why
Y1. Cook potatoes in cold water instead of using boiled water because this allows potatoes to cook evenly from inside out.
Y2. Use flat leave parsley instead of curly leave parsley because flat leave parsley is packed with more flavour.
Y3. Use kipler potatoes instead of regular potatoes because kipler potatoes have "tougher" flesh and can hold its shape and form better.