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1. 1
   Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
2. 2
   Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
3. 3
   Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
4. 4
   For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
5. 5
   Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
6. 6
   To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.