Ingredients (serves 4):
1 (2.25-Kg/5-lb) Duck
Salt & freshly ground black pepper
1 tablespoon soy sauce
2 tablespoons Seville marmalade or homemade marmalade
1 shallot or small onion finely chopped
2 tablespoons unsweetened orange juice
200 ml/7 fl oz stock = 7 fl oz water = 1 chicken stock cube
1 teaspoon cornflour
Method:
Prick the duck all over with a fork and place on a rack in a roasting tin. Rub with salt and roast in a hot oven (200C/425F/Gas Mark 7) for 1 hour.
Pour the fat from the duck, paint the duck skin with half the soy sauce and the marmalade. Return to the oven and cook, without basting, for 15 – 30 minutes, or until the skin is a good brown colour.
Meanwhile, fry the shallot in a little of the duck oil, until just pale brown.
Add the orange juice, the remaining soy sauce, and the stock, and bring to the boil.
Stir in the cornflour mixed with a little cold water, simmer until thickened and season to taste.
Carve the duck into joints and serve with the sauce.
Accompany with vegetables in season and Cranberry sauce.