A favourite recipe from Sophie Grigson’s ” Meat Course”.
Preheat the oven to 190 C, 180 Fan, Gas 5. Wipe the duck skin and prick all over with a sharp pronged fork. Halve the orange and place both halves in the cavity.
Roast the duck breast side down on a rack over a roasting tin for 40 minutes.
Remove from the oven, turn the duck breast side up and smear 1 generous tablespoon of marmalade over the bird. Return to the oven and cook for a further 40-50 minutes until cooked. Check from time to time and if the marmalade is blackening too fast cover with foil. Aim to finish up with a very dark brown duck, with the odd piece of orange slightly blackened by the heat.
To make the sauce bring the remaining marmalade, orange juice, stock and sugar gently to the boil, stirring occasionally. Simmer together for 10 minutes, checking to make sure it isn't burning on the bottom of the pan.
When the duck is cooked, reheat the sauce if necessary then remove from the heat and allow to cool for a minute or two. Stir in the cream and season then serve with the duck.