Pre heat oven to 180ºC
Season duck in & out with salt & pepper
Fill cavity with onion, a quarter of the orange, thyme,
Roast on a rack, 20 min with the breast up, then another 20 min breast down and then another 30 min breast up until golden brown and cooked all the way through
Rest for 30 mins

In a small pot of water, boil the potatoes with the lid on until cooked through. Peel the skin off the potatoes and melt 50gm butter with the cream in a small pot and mash the potatoes in the pot with the cream and butter.

In another small pot, melt 50gm butter with the garlic and thyme leaves. Add the beans, season with salt and pepper and add 3 tbsp water. Allow to cook on a low heat with lid on until the beans are tender.

Cherry Glaze
In a small pot, heat up the sugar. Once it starts to bubble, add the cherries and squeeze in the juice from the rest of the orange. Once the cherries have started to soften, add the brandy. Leave it to simmer until the cherries have all softened