Instructions: Mint glazed orange quarters and deep fried orange rind to garnish

Using a zester remove rind from oranges.

Place rind from one orange in a pan of cold water bring to the boil drain and set aside.

Reserve remainder.

Remove pith from oranges; cut flesh into segments.

Remove giblets; reserve.

Place thyme and reserved rind inside the duck; season.

Rub the skin with 2 tbsp oil sprinkle with salt and place breast side up on a grid over a roasting tin.

Roast on the third runners in the roasting ovenfor 1 1/4 to 1 1/2 hours until just cooked.

Baste every 30 minutes turning over after first 30 minutes.

Turn breastside up for last 10 minutes.

Meanwhile cut the gizzard heart and neck into pieces.

Roughly chop shallots.

Heat remaining 2 tbsp oil in a heavy based pan add the giblets and fry on the boiling plateuntil dark brown.

Add chopped shallots and flour cook for 1 minute.

Pour m stock bring to the boil and bubble until reduced by half strain.

Place sugar and vinegar in a heavy based pan; place in the simmering ovento dissolve the sugar then cook on the simmering plate until it forms a dark caramel.

Pour in the orange juice: stir.

Cool cover and set aside.

Lift the duck off the grid; keep warm in the simmering oven.

Skim all the fat off the juices to leave about 3 tbsp sediment.

Stir the wine into the sediment bring to the boll on the boiling plateand bubble for 5 minutes until syrupy.

Add stock mixture and orange mixture. Return to boil: bubble until syrupy skimming if necessary.

To serve the sauce add blanched orange rind and segments.

Add grand marnier if using and lemon juice to taste.

Carve duck and garnish with oranges and rind.

Serve with the sauce.

To check the duck is cooked pierce the thigh deeply with a skewer the goes should run clear. To glaze the oranges quarter them dust with a little caster sugar and then fry in 1 tsp oil until caramelized. aga tip: nstead of a whole duck you could use four breast fillets part boned breasts or legs. Score through the skin and fat of the breasts then oil and salt the skin. Grate rind of one orange and use to season flesh sides of the duck portions. In a heavy based preheated frying pan brown the skin of the duck until golden. Transfer to a roasting tin; cook on the third runners of the roasting ovenfor 15 minutes plus 5 minutes in the simmering ovenfor fillets; 40 minutes for part boned breasts and legs plus 10 minutes in the simmering oven. Complete sauce as above. The quality of duck has much improved over recent years and they are now specially bred to be meatier and less fatty.

Serves 4

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