Instructions: Heat oil in a pan, add duck and lightly brown all over. Brown the neck and liver as well if you have them. Remove from pan to a roasting dish.

Pour excess fat from pan leaving about 1 Tblsp.

Add butter and onion to pan and cook gently 2-3 minutes to soften. Stir in cinnamon, honey, sugar, brandy, marmalade and orange juice, bring to the boil and simmer 1 minutes. Pour over duck, there should be about 2-3 cm of liquid in the bottom of the roasting dish.

Cook 180C/380F for 45 - 60 minutes (cooking time depends on size and how well you like your meat cooked), basting frequently with pan juices.

Remove the duck from the roasting dish and allow to rest for 10 minutes before carving. Collect any juices that flow from the duck.

Prepare the sauce:
Peel and segment oranges.

Reduce juices from roasting pan with the brown sauce to a good sauce consistency.

Add any juices that have flowed from the duck as well. Skim fat and remove and discard the neck and liver from the sauce, add the orange segments and warm through, season well.

Carve the duck if desired and arrange on a serving dish. Pour sauce over duck, surround the duck with buttered spinach and game chips (like potato crisps but served hot). Sprinkle with chopped parsley.

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