Roast duck with rich maple-baked beans

Method

1. Take the duck out of the fridge an hour before cooking to take the chill off. Heat the oven to 220°C/ 200°C fan/gas 7. Sit the duck on a wire rack set inside a deep roasting tin. Rub all over with the sea salt, then roast for 30 minutes. Reduce the heat to 160°C/140°C fan/gas 3 and cook for 2 hours, turning and basting occasionally to ensure even cooking. Ten minutes before the end of cooking, brush with 2 tbsp maple syrup to glaze.
2. Meanwhile, for the beans, heat the oil in a large shallow casserole with a lid. Fry the onion and carrot for 10-12 minutes until softened. Stir in the garlic and tomato purée and cook for 2 minutes more. Add the beans and cherry tomatoes, rinse out the tomato can with a little of the vegetable stock and add to the pan with the rest of the stock.
3. Bring to a gentle simmer, season with salt and black pepper, then cover and cook in the oven alongside the duck (once you’ve reduced the temperature) for 1½ hours. Remove the lid, stir in the remaining ingredients, then return to the oven uncovered for 25 minutes more, or until the sauce has reduced and thickened (see Make Ahead and tips).
4. Carve or shred the duck and serve with the maple beans with a sprinkling of freshly chopped parsley.