Serves 6
2 x 4 lb (1.8kg) oven-ready ducklings
salt
2 oranges
2 tablespoons water
Orange sauce
4 tablespoons granulated sugar 2 tablespoons water
2 tablespoons wine vinegar
3 oranges
1 rounded tablespoon orange marmalade
1/2 pint (300m1) stock, made using the giblets
4 level teaspoons cornflour
2 tablespoons water
Wipe duck and remove giblets. Prick the skins all over with a fork and rub well with salt. Cut the 2 oranges in chunks and push half inside each body cavity, then skewer the cavities closed. Place in a roasting tin and add the water. Roast in an oven heated to 350°F (180°C) or Gas no. 4, allowing 30 minutes per 1 lb (450g).
Put the granulated sugar for the sauce into a dry saucepan and stir over moderate heat until the sugar melts and turns a golden brown. Draw off the heat and stir in the water to make a caramel syrup. (Take care as the mixture bubbles up when water is added.) Add the wine vinegar, juice of 1 of the oranges, orange marmalade and stock. Bring to the boil, then lower the heat and simmer covered, for 30 minutes. Strain the sauce and return it to the rinsed pan. Set aside.
Thinly pare the rind from the remaining 2 oranges using a vegetable peeler. Cut in the narrowest possible julienne strips. Put into a saucepan, pour over cold water to cover and simmer for 15 minutes until tender. Remove the white pith from the oranges and cut them in segments. Drain the orange strips and reserve. Blend the cornflour with the water and stir into the strained orange sauce. Bring to the boil, stirring all the time as sauce thickens and clears, then add the orange strips and reserved orange segments. Draw off the heat and keep hot.
Cut the duck in serving portions and arrange on a warmed serving platter. Spoon over the sauce and serve.