- Preheat your oven to 190 degrees c.
- In a small pot add the cranberries, cinnamon, star anise, cloves and orange zest with a good dash of water, place over a low heat and cook until soft, stirring regularly.
- Once the cranberries have softened and starting to appear like a jam, stir in the sugar and cook for a further 5-10 minutes, stirring regularly until all of the granules are dissolved.
- Remove from the heat and stir in the Cointreau. Set aside the cranberry sauce until you are ready to serve.
- Lay out the carrots, parsnip and sprouts on a baking tray, toss in some olive oil and season with salt and pepper before baking in the oven for 30-40 minutes, tossing regularly until cooked through and golden.
- Score the duck breast skin and season well with salt and pepper.
- Place the duck skin side down on a cold pan and place over a low heat.
- Cook over a low heat until the fat has fully rendered and the skin in golden and crispy. Depending on how fatty the duck is this could take anywhere from 15-25 minutes.
- Flip the duck breasts and cook on the opposite side for 1 minute before removing the duck from the pan and placing on a baking tray.
- Bake in the oven for 5-10 minutes until the duck breast is cooked through.
- Remove the duck from the oven and allow to stand for 10-15 minutes before slicing and serving.
- In the meantime prepare the mash by boiling the potatoes for 20-25 minutes until tender when pierced with a fork.
- Strain the water off the potatoes and place back over the heat for 2-5 minutes to cook out any remaining water.
- Mash the potatoes before stirring in the butter.
- Plate up the duck breasts with all of the trimmings and a generous dollop of cranberry sauce.