Duck à l'Orange With Garlicky Duck Fat Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and quarter your shallot[s]

Separate the white fat and the duck jelly from your duck legs and reserve for later

Add the shallot quarters and thyme to a tin foil-lined baking tray with a drizzle of olive oil and top with the duck legs and a pinch of salt and pepper, then put the tray in the oven for 30 min or until golden and crispy

While the duck is cooking, cut your potatoes (skins on) into small bite-sized pieces and lightly crush your garlic (removing the skin)

Add the chopped potatoes and crushed garlic to a pot of plenty of boiled water with a generous pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Zest half your orange[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Cut the zested orange in half

Dissolve your chicken stock in 150ml [200ml] [250ml] boiled water

Cut a piece of tin foil approx. the size of A3 paper per person

Add your Tenderstem broccoli to the middle with your flaked almonds, a knob of butter and a pinch of salt and pepper

Scrunch the edges of the foil around the broccoli to form a sealed parcel[s] per person then add to a separate baking tray

Once the duck has been in the oven for 20 min, put the broccoli parcel[s] in the oven for 10-12 min or until tender – this is your buttered broccoli & flaked almonds

Meanwhile, heat a pot over a medium-high heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and 2 tbsp [3 tbsp] [4 tbsp] cold water and cook for 2 min, stirring often or until the sugar has fully dissolved

Dissolve your cornflour in 50ml [60ml] [75ml] cold water

Once the sugar has dissolved, reduce the heat to medium and add your red wine vinegar, orange zest, chicken stock and the juice of the orange halves

Sir through the cornflour and continue cooking for 8-9 min or until thickened – this is your orange sauce

Return the drained potatoes to a low heat with the duck fat and jelly

Season with a generous pinch of salt and pepper and mash until smooth – this is your garlicky duck fat mash

Tip: Add a splash of milk if your mash is looking a little dry