Classic Roasted Duck with Glazed Carrots

Heat the oven to 200°C / 180°C fan. Pat the duck very dry with kitchen paper, then prick the skin all over with a skewer, taking care not to pierce deeply into the meat.

Season the duck inside and out with the salt and black pepper. Rub the skin with olive oil, then put the garlic and thyme inside the cavity.

Set the duck breast-side up on a rack in a roasting tin. Roast for 40 minutes, then carefully spoon off excess fat from the tin.

Turn the oven down to 180°C / 160°C fan and roast for another 40–50 minutes, until the skin is crisp and the juices run clear at the thickest part of the thigh.

Lift the duck onto a board, cover loosely with foil and rest for 15 minutes before carving.

While the duck rests, simmer the carrots in salted water for 6–8 minutes until just tender, then drain well.

Melt the butter in a frying pan, add the carrots, honey and balsamic vinegar, then toss over a medium heat for 3–4 minutes until glossy and lightly sticky.

Carve the duck and serve with the glazed carrots, spooning over any resting juices.