Duck A L'Orange

Pop the carrots into a bowl, add a drizzle of oil and season with salt and pepper and the sugar (see ingredient list for amount you need). Toss to coat then pop on a large baking tray in a single layer (keep the bowl). Roast in your oven until golden and tender, 20-25 mins, turn halfway through cooking.

Meanwhile, add the potatoes to the boiling water and simmer until tender, 15-20 mins. Once cooked, drain in a colander and season with salt and pepper, a splash of milk (if you have some), the parsley and half the butter. Mash until smooth, cover with a lid, set aside. Meanwhile, pop your orange zest in the bowl you used for the carrots along with a pinch of salt and pepper. Add the duck, turn to coat in the zest, set aside.

Pop a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan skin-side down, fry until the skin Is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling raw meat and it's packaging. Transfer to one end of the carrot baking tray skin side up and roast on the top shelf of your oven until cooked, 10-12 mins.

While the duck is in the oven, discard all but 1 tbsp of duck fat from the pan and pop back on medium heat. Add the water (see ingredient list for amount), chicken stock powder and three quarters of the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid has reduced by half, 3-5 mins. Once the duck is cooked, remove from your oven to a board, leave to rest for a few mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle.