Instructions: Preheat the oven to 220c/425f/Gas 7.

1 For the Duck: Trim the excess skin from the duck, keeping the trimmings.

In a shallow dish mix the honey, 1 clove chopped garlic, soy sauce, 1 tbsp olive oil, ground ginger and season. Score the skin on the duck breast with a sharp knife, add to the dish and turn to coat in the mixture.

2 Heat an ovenproof frying pan. Add the duck and brown on both sides, transfer the pan to the oven and cook for 10-12 minutes until cooked to taste.

3 To make the Lentil Stew: Finely chop 1 carrot. Heat 1 tbsp olive oil in a pan. Add the chopped onion and 1 clove chopped garlic and soften for a few minutes. Add the chopped carrot, thyme, drained lentils, white wine, stock cube and 450ml/16fl oz boiling water. Simmer for 5-8 minutes until tender and the liquid has reduced. Then season.

4 Heat 1 tbsp olive oil in a small frying pan. Add the duck skin trimmings and cook until golden and crisp. Then drain on kitchen paper.

5 Pile the lentil mixture onto a plate. Thickly slice the duck and arrange on top of lentils. Then scatter the duck skin on top.

6 For the Salad Plate: Cook the potatoes in a pan of boiling salted water until tender. Drain the cooked potatoes and mix with the yoghurt and chopped dill. Then season.

7 Heat the butter in a frying pan. Add the sugar snap peas and cook until just tender.

8 Remove the peas from the pan, place in a bowl and add the orange zest, 1 tbsp olive oil, white wine vinegar, caraway seeds and season. Then toss together.

9 Using a potato peeler, cut the remaining carrots into thin ribbons. Add to the frying pan used to cook the sugar snap peas, add the orange juice and saute until just tender. Arrange the potato salad, peas and carrots on a plate.

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