Duck A L’Orange With Hasselback Potatoes And Glazed Carrots

Heat the oven to 200°C, or 180°C fan. Pat the duck dry and lightly score the skin in a shallow crosshatch without cutting into the meat. Season with salt and black pepper. Thinly slice each potato almost all the way through to make Hasselback potatoes. Zest the oranges, squeeze the juice and cut a few neat segments for serving. Trim the carrots.

Place the potatoes on a baking tray, drizzle with 1 tablespoon of the cooking oil and season with salt, pepper and half the thyme. Roast for 45–55 minutes, basting once or twice with the tray oil, until crisp and golden outside and tender through the centre.

Put the duck portions skin-side down in a cold, dry frying pan. Set over medium heat and cook for 6–8 minutes so the fat renders slowly and the skin becomes deep golden and crisp. Turn and cook the flesh side for another 2–4 minutes, depending on thickness and your preferred doneness. Transfer to a warm plate and rest for at least 8 minutes.

Pour away most of the duck fat, leaving about 1 tablespoon in the pan. Add the onion and cook for 3–4 minutes until soft, then add the garlic for 30 seconds. Pour in the orange juice and chicken stock, add half the honey and the remaining thyme, and simmer for 8–10 minutes until glossy and slightly reduced. Stir in the orange zest and segments at the end.

While the sauce reduces, melt the butter in a saucepan over medium heat. Add the carrots with a small splash of water and a pinch of salt. Cover and cook until almost tender, then remove the lid, add the remaining honey and toss for another 2–3 minutes until the carrots are shiny and lightly glazed.

Slice the rested duck across the grain. Spoon the warm orange sauce over and around the duck, then arrange the Hasselback potatoes and glazed carrots alongside. Finish with the orange segments and a little thyme, and serve immediately.