Instructions: Season the duck cavity liberally with salt and pepper and insert the sage celery onion and garlic.

Prick the skin all over and place the duck breast down on a rack in a roasting pan.

Cook in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 1 1/2 hours.

Drain off the fat from the pan and turn the duck over.

Heat the Marsala and orange juice and pour over the duck.

Continue roasting for 1 hour or until tender basting occasionally.

Transfer the duck to a warmed serving dish and keep hot.

Skim the fat from the pan juices add the stock and lemon juice and bring to the boil.

Check the seasoning and strain into a sauceboat.

Garnish the duck with orange slices and parsley to serve.

Serves 4

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