Duck à l'Orange

Pop a large 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.

Transfer to another baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins. 

Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.

In the meantime, pop the carrots onto a large baking tray. Drizzle with oil, season with salt, pepper and the sugar (see pantry for amount), then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the medium shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, when your pan of water is boiling, add the potatoes and whole garlic cloves. Cook until you can easily slip a knife through, 15-20 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add half the butter (see pantry for amount) and a splash of milk (if you have any). Mash the potatoes and garlic until smooth.

Season with salt and pepper, then stir through the spring onion. Cover with a lid to keep warm.

While the duck rests, discard all but 1 tbsp fat from the pan and pop back on medium-high heat. 

Add the water for the sauce (see pantry for amount), chicken stock paste, honey, orange juice and the remaining butter. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir and bring to the boil, then simmer, stirring occasionally until the liquid has reduced and it's glossy and thick, 2-3 mins. 

Taste and season with salt and pepper if needed. Add a splash of water if it looks too thick.