Roasted Duck Breast and Redcurrant Jus

Meanwhile, peel and chop the potatoes into 2cm chunks.
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

When the carrots have roasted for 5 mins, put a frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Take the carrot tray out the oven, remove the garlic parcel and set aside, then turn the carrots.
Transfer the duck to the baking tray, skin-side up. Drizzle with honey and return the tray to the top shelf of the oven for the remaining cooking time, 16-18 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.

While the duck and carrots roast, drain any excess fat from the frying pan and return to medium heat.
Pour in the water for the sauce (see ingredients for amount), redcurrant jelly and red wine stock paste.
Bring to the boil, stirring to combine, then simmer until rich and glossy, 6-8 mins. TIP: Add a splash of hot water to loosen if needed.
Meanwhile, finely chop the parsley (stalks and all).

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Once the garlic has roasted cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then add to the potatoes.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm.