Pan-Fried Duck with Roasted Vegetables and Orange Jus

Steps

1. oven to 220oC. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Toss carrots and kumara on prepared tray with a drizzle of olive oil and maple syrup/honey. Season with pepper and roast for about 25 minutes, until caramelised and tender.
3. Trim duck breasts of overhanging fat. Use a sharp knife to score skin at 1cm intervals. Pat duck breasts dry with paper towels and season with salt.
4. Heat a dry, medium fry-pan on medium heat. Cook breasts, skin-side-down, for 6-8 minutes, until most of the fat has rendered out and the skin is golden brown. Drain and discard liquid fat as it renders. Flip duck breasts over and cook for 1 minute to sear the flesh side.
5. When vegetables have 8 minutes cook time remaining, place duck, skin-side-up, on tray with vegetables and roast for 3 minutes for medium, or until cooked to your liking. Set aside to rest for 5 minutes before slicing thinly.
6. Place all orange jus ingredients in a small pot on medium heat. Bring to a simmer and cook for 2-3 minutes, until slightly reduced and thickened. Use a vegetable peeler to peel long, thin ribbons of courgette. When kumara is tender, remove tray from oven, add courgette and toss to combine.
7. divide roasted vegetables between plates, top with slices pan-fried duck and spoon over orange jus.