Yum, look forward to this dish! Gorgeous duck breasts with crispy skin, orange glacé and a yummy sweet potato mash. It's SUPER tasty. Enjoy!

Directions

1. Preheat your oven to 160 degrees fan assisted.

2. Score the fat on the duck breasts in a fine diamond pattern. Season well with salt and pepper and place the breasts fat side down on a cold, ovensafe pan. Remember to wash hands, knife and cutton board when you're done! Switch on the hob to medium heat and let the duck breasts sear for 5-10 minutes on the fatty side, before flipping them and giving them another 5-10 minutes in the oven.

3. While the duck is roasting, peel the sweet potatoes. Coarsely dice them, then cook until tender in a pot of unsalted water – this takes about 15 minutes.

4. Once the duck is cooked, remove the pan from the oven – be careful, it's hot. Leave the cooking juices in the pan! The duck breasts can be faintly pink in the centre, but not fully red. Leave to rest uncovered on a cutting board while you sort the rest.

5. Drain the cooking water from the sweet potatoes into a bowl. Rinse parsley well, finely chop it and add half along with cream cheese to the piping hot potatoes. Use a whisk to mash the potatoes and stir the mash until nice and even. Add cooking water bit by bit, until the consistency is how you like it best. Season with salt and pepper and another dash of cream cheese if needed.

6. Now add acacia honey to the pan and let simmer until faintly golden. Then add the juice from the orange along with balsamic vinegar, and reduce over high heat until thickened slightly. Add more vinegar and honey to taste if needed, and add a dash more orange juice if it's reduced a bit too much.

7. Slice the duck breasts and serve with mash, the yummy orange glacé and garnished with the remaining parsley, if the family is into that sort. Enjoy!