Roasted Duck Breast and Redcurrant Jus

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

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

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 the duck to a baking tray, skin-side up. Roast on the middle shelf of your oven until cooked, 16-18 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.

While the duck and carrots roast, drain any excess fat from the frying pan and wipe clean. Return to medium heat.

Pour in the water for the sauce (see pantry for amount), redcurrant jelly and red wine stock paste.

Bring to the boil, stirring to combine, then simmer until rich and glossy, 6-8 mins. Add a splash of hot water to loosen if needed.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When the carrots have 5 mins left, drizzle over the honey and return to the oven for the remaining time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.