Christmas Duck Stuffed with Oranges

Preheat the oven to 160C. Put the duck on a rack over a roasting tin, prick the skin all over, and season well. Slice an orange in half, squeeze the juice into the cavity and the tin, then stuff the cavity with the orange halves. Pour 100ml of water into the tin, roast for about 50 mins, then turn the heat up to 220C and roast for 20 mins more.
Pare the zest from the other orange with a veg peeler, and boil a small pan of water. Add the zest to the water, boil for 10 mins, then drain and slice thinly into strips. Set aside. Add the brown sugar and vinegar to the pan, squeeze in the juice of ½ an orange, and stir in the Grand Marnier and 1 tsp of butter. Bubble until reduced by half and syrupy. Add some of the roasting juices and fat from the duck to a saucepan, pour in the stock, and simmer. Add the wine, simmer for 3 mins, then add half the orange sauce and stir. Mix in the cornflour and whisk with 1 tsp of butter to make a thick gravy.
Serve the duck brushed with the remaining orange glaze, some buttered wilted spinach, and garnished with watercress.

1hr 30 mins

2 serving

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