• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pop the carrots onto a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.

• Score the duck skin with a knife. Place in a cold pan, skin-side down. IMPORTANT: Wash hands and equipment after handling raw meat. Duck is cooked when browned on the outside.
• Turn the heat to medium-high. Sear the duck until the skin has a nice golden brown colour, 10-15 mins. Turn and cook for 2-3 mins.
• Reserve the pan to use later (keep 1 tbsp of duck fat per 2P in the pan).
• Pop the duck into an oven dish and cook for 12-15 mins.

• Peel and chop the potatoes into 2cm chunks. Finely chop the parsley (stalks and all).
• Put them in a pot, add salt to taste, and pour enough water to cover the potatoes.
• Bring to the boil and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Add a knob of butter, half the parsley and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Zest and juice the orange.
• Finely chop the almonds.
• To make the gremolata, mix the remaining parsley, almonds and ½ tsp orange zest (per 2P) in a bowl.
• Halve, peel and chop the shallot into small pieces.

TIP: Add less zest if you want a less intense orange flavour.

• Place the pan with duck fat over medium-high heat.
• Add the shallot and fry until softened, stirring occasionally, 3-4 mins.
• Lower the heat to medium.
• Add ½ tsp sugar (per 2P), orange juice and a splash of water. Cook until the sauce slightly reduces and becomes glossy, 1-2 mins. Season to taste with salt and pepper.
• Allow the duck to rest for 1-2 mins before slicing.

• Slice the duck breasts and divide between plates.
• Serve with mash and roasted carrots.
• Drizzle over the orange sauce, then sprinkle the gremolata over the duck.