Orange Glazed Duck

Cook the potato in one of the pans of boiling water, 15 mins. Drain in a colander and return to the pan and pop the lid on. TIP: The potato is cooked when you can easily slip a knife through. Put the tomato halves on a baking tray, cut-side up. In a bowl, mix the garlic with a splash of olive oil, a pinch of salt and a grind of black pepper. Spoon this onto your tomatoes. Pop on the top shelf of your oven to roast for 20 mins.

Prepare each duck breast by scoring the skin gently in a criss-cross pattern. TIP: Scoring the skin will help to melt the duck fat under the skin. Season with a pinch of salt and a grind of black pepper.

Heat a frying pan over medium heat, add the duck, skin-side down. As the fat melts, pour it into a bowl. Cook until the skin is golden and crisp, around 5-7 mins. Turn the duck over and brown the flesh for 1 minute. Add the orange zest and juice to the pan. Turn the duck to coat, then transfer to the tomato baking tray in the oven (leave the orange sauce behind in the pan off the heat). Roast the duck for 5 mins.

When the duck goes in the oven, add the green beans to the other pan of boiling water. Cook until tender, 5 mins. While the beans cook, crush the potato with a potato masher or fork, mix in a pinch of salt, black pepper, splash of olive oil and half of the parsley. Cover with the lid to keep warm.