A delicious way of cooking duck from Seville, Spain. It came from Elizabeth Luard.
Wipe the duck joints and season with salt and pepper.
Heat the oil in a large flameproof casserole and add the bacon. Fry until the fat runs and browns a little then add the duck joints and chopped garlic. Fry until they take on a little colour.
Add the spices and the olives then pour in the wine and allow to bubble up. Finely grate the zest from the oranges and add to the casserole. Cover and leave to simmer gently for 30-40 minutes until the duck is tender.
Peel the oranges right down to the flesh and slice or cut into segments. Add to the sauce just before serving the duck.
Serve with a green salad.