Honey Glazed Duck with Summer Roast Veg Salad

Method

1. Preheat the oven to 200°C.
    
2. Use a small sharp knife to score the skin of the duck. Be careful not to cut through to the flesh. Place the duck into a large baking tray or cast iron pot.
    
3. In a small bowl combine the honey, orange and salt and pepper. Use a pastry brush to coat the duck with half the mixture. Place in the oven and bake for 1 hour.
    
4. Remove from the oven and spread the pumpkin around the edge of the duck, then coat the duck with the remaining orange sauce.  Return to the oven for a further 1 hour then remove duck from the oven and let sit for 10 minutes.
    
5. To prepare the salad, combine the spinach, cherry tomatoes, pomegranate seeds and pumpkin in a bowl. Serve with the duck.