Recipe, Faux canard: 360g of roasted faux canard ("Plantasia Roast Duck" used in this example) quartered, 2 medium carrots, halved, 6 small potatoes (scrubbed, skins on, halved). Grand Marnier. Orange (blood orange used here), quartered. Line with oil (15ml), arrange root vegetables in edges of a baking tray, faux canard quarters in the centre (2 layered). Cook for 25 minutes at 180C, rearrange faux canard layers and vegetables, add quartered oranges and sauce and cook for another 25 minutes. For last 10 minutes arrange all faux canard pieces on top, coat tops in Grand Marnier and turn up to 225C.

Recipe, Sauce: Grand Marnier, 15ml. 2 orange (blood orange used here). White Vinegar 30ml. Most recipes recommend squeezing the juice and zesting the oranges. Honestly, I just quarter them and put them into a high-powered blender for several seconds. Add oranges to vinegar and warm up, then finally add Grand Marnier just before adding sauce to faux canard. Some receipes recommend adding additional sugar and corn flour. For the love of food, what for? It already has oranges and sweet alcohol, it doesn't need more sugar! It's already thick, it doesn't need flour.

The Eating: Seriously, I didn't think this would work. The Plantasia fake roast duck has worked really well for stir-fries etc, somehow almost having the same flavour and texture as roast duck, minus the fattiness and bones. But roasted chunks? Well, it worked. Crispy not-duck-skin on the top with soft faux-canard underneath. Root vegetables were slightly crispy on the outside, cooked through and soft on the inside, with a hint of firmness.

Nutritional information: Serves two hungry people; nutrition per-person. Faux canard; KJs 1092, Protein 36g, Fat 2.7g, Carbohydrates 23.4g. Carrot KJs 87, Protein 0.5, Fat 0.1g, Carbohydrates 4.8g. Potatoes KJs 1679, Protein 10.9g, Fat 0.5 g, Carbohydrates 88.8g. Oranges KJs 386, Protein 1.8, Fat 0.2g, Carbohydrates 23.1g. Olive Oil (15ml) KJs 250 Pr 0.0 Ft 13.6 Carb 0.0. Grand Marnier KJs 159 Pr 0.0 Ft 0.0 Carb 3.3g. Distilled vinegar KJs 23 Pr 0.0 Ft 0.0 Carb 0.1g.