Tender roast duck with citrus & carrots - Good Food Middle East

Ingredients

• 2 shop-bought duck confit legs
• 300g slim carrots, halved lengthways (about 6)
• 4 garlic cloves, bashed in their skins
• 1 orange, half juiced, half cut into wedges
• 1 tsp vegetable oil
• 1 tbsp lemon juice
• 1 tbsp sherry vinegar
• 1 tbsp golden caster sugar
• 4 tbsp good chicken stock (you'll only need this if your duck doesn't come with any surrounding jelly)
• 2 or 3 bay leaves
• few thyme sprigs
• mashed potatoes and watercress, to serve