Instructions

1. Preheat the oven to 180°C. Heat water in your kettle.
2. Put the duck on a rack over the sink and pour the boiling water gently and evenly over the skin.
3. Let the duck rest.
4. When cooled, dry it thoroughly with kitchen paper.
5. Mix the glaze and rub half of it all over the duck.
6. Place the mandarin, 1 garlic clove, and half an onion inside the cavity.
7. Set the duck on a rack over a roasting pan.
8. Roast for 20 minutes.
9. Remove the duck, transfer to a plate, and pour off the fat into a jar. Place the duck back on the rack, breast-side down, and roast for another 20 minutes.
10. Remove, pour off fat again, turn the duck breast-side up, and roast for another 20 minutes.
11. Meanwhile, cut the squash, apple, onion and pears into wedges.
12. Remove the duck again, pour off the fat, add the squash, apple, onion, garlic, and pears to the roasting pan, and brush them with the remaining glaze.
13. Place the rack over the vegetables and return the duck to the top.
14. Roast for 35–40 minutes, until golden. Transfer the duck to a plate, cover, and rest.
15. Brush the vegetables and fruits with maple syrup and roast for a further 5–10 minutes, until caramelised.
16. Transfer to a serving platter and make a gravy or jus from the pan juices.
17. After resting the duck for 20 minutes, carve and serve with the roasted fruits, vegetables, and gravy.