Slow-Roasted Duck with Brussels Sprouts, Bacon and Pumpkin

Prepraration:

1. Remove the duck from the refrigerator for about 30 minutes and leave at room temperature.
    
2. In a wide tray, place the carrot, onion and garlic. Cut 2/3 of the duck wings and the skin from the neck and put them with the vegetables. Add the bay leaf and cloves and set aside.
    
3. In a bowl, mix the orange zest, salt and pepper. Prick the duck skin with a fork and rub the mixture with the orange zest. Salt the inside of the duck and put the coarsely chopped orange.
    
4. Place the duck on the vegetables and bake for 30 minutes in a preheated oven at 220°C. Reduce the temperature to 150°C and bake for another 2 hours. Increase the temperature again to 220°C and bake for 15 minutes, until the skin is golden and crispy. Remove the duck and set aside.
    
5. In a wide pan, place the diced bacon and cook for 4-5 minutes. Add the Brussels sprouts and cook for 7-8 minutes over high heat until browned. Turn off the heat, season with salt, pepper and honey. Stir and transfer to a bowl.
    
6. Place the coarsely chopped pumpkin in a baking tray lined with baking paper, drizzle with olive oil, season with salt, pepper and finely chopped rosemary, stir and bake for 30 minutes in a preheated oven at 200°C.
    
7. Place the vegetables on a serving platter, place the duck in the middle and serve.