Duck roasted on the bone, glazed with thyme honey and served with mashed carrots

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Preparation

Remove duck legs.

Salt the duck breast, on the bone. Place in a large oven-proof non-stick skillet, skin side down, nice and flat. Start on a cold stove, and cook over medium heat until golden (about 5-6 minutes).

As the skillet heats, remove the fat as it melts off the duck to prevent it from burning. Pour melted fat into a ramekin and save it for later.

Once practically all of the duck fat has melted off and the meat seems nicely roasted and crispy, place it in the oven at 190 °C (375 °F) in the same cast-iron skillet and roast it, skin side up for about 15 minutes. Baste frequently with the melted fat and duck juice.

Once the duck is properly roasted through, let stand for about 10 minutes on a plate.

In the meantime, pour about 250 ml of water into a suitable pot, add a generous spoonful of duck fat, salt lightly, and add carrot pieces. Cook carrots over medium heat until they are nice and creamy (approximately 20 minutes).

Should the carrots lack water before they are cooked, add water just a bit at a time. The water should have evaporated completely by the time the carrots are cooked.

Mash carrots using a big fork, adjust seasoning and add butter before setting aside.

In the same skillet as the one used for the duck, pour the honey and add the thyme. Heat over low heat to allow the thyme to adequately infuse into the honey.

Once honey has boiled for 2 minutes, add the duck and place in the oven to heat through (approximately 4-5 minutes).

Arrange mashed carrots at the centre of each plate.

Remove duck from the oven and cut the breast meat off the bone, arranging it on the carrots, skin side up. Finish plating by pouring the rest of the honey over the meat, as a sauce, having removed the sprigs of thyme beforehand.

Source: Martin Juneau