Roast duck with sliced clementines, honey roast carrots & thyme

Duck has a richness that pairs well with sweet clementines and honey roasted carrots. A nod to the classic Duck a l’Orange, the flavours in this recipe are perfect together – with just the right mix of nostalgia and innovation. You can even use the excess duck fat to make your roast potatoes. Fluffy on the inside, gloriously golden and crisp on the outside.

55 mins

6

Easy

For the duck:
• 1 x Field & Flower whole duck, giblets removed
• 5 clementines, sliced in half
• Sea salt and freshly ground black pepper

For the carrots:
• 750g baby or Chantenay carrots, peeled
• 2 tbsp olive oil or rape seed oil
• 3 tbsp runny English honey
• 4 sprigs of lemon thyme, leaves removed

1. Pre-heat the oven to 220C/200 fan. Take the duck out of the packaging and bring to room temperature before cooking.

2. Dry the skin of the duck with kitchen paper, prick the skin all over with a skewer (especially under the wings) then season with sea salt and freshly ground black pepper.

3. Sit the duck on a rack in a roasting tin and place in the middle of the oven. Roast for 20 minutes per 400g, plus an extra 20 minutes (for one hour of this cooking time roast your duck at 220C, then pour off the excess fat into a jar and turn the temperature down to 190C for the remaining cooking time). Add the clementine slices to the roasting tin halfway through the cooking time.

4. Once the duck is cooked, cover with tin foil and leave to rest for approximately 15 minutes.

5. While the duck is roasting, prepare and cook your carrots. Place the carrots on a baking tray, pour over the olive oil and season with sea salt and freshly ground black pepper. Roast for 20 minutes until bronzed, then remove from the oven.

6. Drizzle over the honey and thyme, return to the oven and roast for a further 20 to 30 minutes (or until caramelised).