Delightful Duck à la Marmalade

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

b) Pop the carrots onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) Roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through.

a) While everything is in the oven, peel and grate the garlic (or use a garlic press).

b) Strip the thyme leaves from their stalks and roughly chop (discard the stalks).

a) In a small saucepan, combine the chicken stock, half the marmalade, half the thyme and the water (see pantry for amount).

b) Bring the sauce to the boil on high heat, then reduce the heat to medium and simmer until the sauce has thickened slightly, 2-3 mins. 

c) Once the sauce has thickened, stir in the butter, then remove from the heat.  

a) When the carrots have 5-10 mins remaining in the oven, add the garlic and the remaining thyme. Toss to coat the carrots, then return to the oven for the remaining 5-10 mins.

b) Once the duck is cooked, add a tablespoon of the duck fat from the tray to the marmalade sauce and stir to combine.