Easy recipe Duck with carrot, coriander and orange-glazed endive

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about one whole medium Gressingham duck olive oilone hundred and fiftyg/five½oz chicken wingscarcass (from above) ducktwo large carrotsabout one white oniontwo-three garlic (Recipes by ingridients garlic) clovestwo sprigs thymethree bay leaves five peppercornsfive hundredml/eighteenfl oz Madeirafive hundredml/eighteenfl oz white cooking winethree litres/five¼ pints brown chicken stocktwo duckabout one tbsp rock salttwo sprigs thymeabout one garlicfive hundredg/about onelb twooz rendered duck fatfour duckabout one tsp rendered duck fattwo sprigs thymedash olive oiltwo banana shallotsabout six hundredml/twentyfl oz duckpicked duckabout one tbsp honeyabout one tbsp soy saucetwo large Desiree potatoesfour baby endives, cut in half vegetable oilone hundredg/three½oz caster sugarone hundredg/three½oz unsalted buttertwo tbsp red wine vinegarthree hundredml/ten½fl oz orange juicefour large carrotsabout fiftyg/about one¾oz unsalted butterabout fiftyml/twofl oz milkone hundredml/three½fl oz carrotone hundredg/three½oz unsalted buttereight baby carrotseight baby purple carrotsabout one star anisetwo sprigs thymeabout one hispi cabbage (Recipes by ingridients cabbage) butter saltflowers. coriander (Recipes by ingridients coriander) Duck meat is made into a pastilla-like bundle wrapped in strips of potato, served with duck, breast (Recipes by ingridients breast) orange-glazed endive and carrots in this cheffy recipe..