Roast duck with pommes dauphines

At Montrachet, we serve the duck with carrots three-ways (glazed, a purée and as chips). Here I’ve simplified the recipe to only glazed carrots, known as Vichy carrots. The pommes dauphines are a French classic, which you don't see often anymore. It's essentially potato purée lightened with choux pastry, then deep-fried - they're like eating pillows.