Peel and finely mince the garlic. Zest the orange and mix the zest with the garlic and honey.

Bring the duck to room temperature 30 minutes before you want to start cooking. Remove any giblets and pat the duck dry with kitchen paper.

Lay the duck on a board, breast side down and with the neck furthest away from you. Grab the tail end and use the poultry shears to start cutting the ribs as close to the backbone as possible. Repeat the cut on the other side of the backbone. Trim off any excess skin and discard.

Turn the duck over with the breast uppermost and press down hard on the breastbone to flatten the duck completely.

Place the duck on a trivet and use a knife or carving fork to poke holes in the skin all over.

Pour over boiling water from a kettle and leave for a few minutes. Drain off the water and pat the duck dry with kitchen paper. Sprinkle the salt and pepper over the skin.

Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5. Roast for 1 hour and 30 minutes.

Remove the duck from the oven and increase the heat to 180 C / 350 F / 160 FAN / Gas 4. Use the pastry brush to spread the honey mixture over the duck.

Return to the oven for another 30 minutes.

Transfer the duck to a serving plate and let it rest under foil in a warm place for 20 minutes before carving.