Duck à l'Orange and Garlic-Parsley Roast Potatoes

Meanwhile, 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 a 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, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Pop the carrots onto one half of another 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 lower shelf until tender, 25-30 mins. 

Meanwhile, halve any thick broccoli stems lengthways. Juice the orange. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

When the carrots have 12 mins remaining, turn them over. 

Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper and spread out in a single layer. Return to the oven for the remaining time, 10-12 mins.

While the duck rests, discard all but 1 tbsp of fat from the duck 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 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, 3-4 mins. 

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