Stovetop, Pot (small), Peeler, Frying pan, Grater, Citrus juicer, Colander, Aluminum foil
Peel & cube the sweet potatoes. Add them to a pot of salted boiling water. Cook for 7-10 min, or until fork-tender.
Trim any excess fat from the duck. Cut a criss-cross pattern in the skin. Season with salt & pepper.
Heat a pan over medium-high heat. Place the duck in the pan skin-side down. Cook for 5-7 min, periodically spooning some of the duck fat out of the pan.
Peel the orange rind using a knife or vegetable peeler. Remove the white pith from the orange peel. Thinly slice the peel.
Squeeze the juice from the orange & set aside.
After 5-7 min, flip over the duck. Season with salt & pepper. Cook for 10 min. Continue spooning out the fat.
Drain the sweet potatoes. Add them to a bowl with a dab of butter. Season with salt & pepper. Mash until smooth & creamy, using a fork or potato masher. Cover & keep warm.
Once the duck is cooked, transfer it to aluminum foil & wrap it up.
While the pan is still hot, add the orange juice & scrape the pan drippings with a spatula. Add the honey & orange zest. Cook for 2 min over low heat.
Place the duck back in the pan & baste it with the orange-honey sauce.
Transfer the duck to a cutting board. Thinly slice it.
Serve the duck alongside the puréed sweet potatoes. Spoon the orange sauce over all. Garnish with orange zest. Enjoy!