1. Preheat oven to 180C.
2. To prepare duck, arrange rosemary an garlic over base of a small roasting dish. Season duck all over and place on top. Roast for 1 hour.
3. To make mash, melt butter in a saucepan over medium heat. Cook leeks and garlic, stirring, until soft but not coloured. Stir in thyme and milk. Simmer 5 minutes.
4. Place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.
5. Return to saucepan and mash over lowest heat until smooth and water has evaporated. Add leek mixture and beat with a wooden spoon to combine.
6. To make jus, remove duck from roasting dish. Strain off all but 1 tbs of the fat. Place dish medium heat. Add eschallot and garlic and cook until soft. Stir in wine, scraping any crusty bits off base of dish. Simmer until reduced by half. Stir in stock and herbs. Simmer until slightly thickened. Season. Strain.
7. Cook broccolini in a large saucepan of boiling salted water. Drain. Return to pan with butter and juice. Season. Toss to combine.
8. Serve duck, mash and broccolini with jus.

(My Kitchen Rules, 2016)