1. Remove giblets, if present, and reserve. Clean and wash duck thoroughly and pat dry with paper towel. Prick skin all over with a fork.
2. Sprinkle body cavity with salt and pepper. Finely pare 3-4 strips of orange rind and place these in the cavity with
3. Place giblets in the bottom of roasting tin and lay duck, breast side up, on top. Sprinkle duck with salt and pepper.
4. Roast at 180 degrees for 30 minutes per 500g, plus 25-30 minutes extra.
5. Meanwhile, remove rind of one orange with a zester. Place in a small saucepan. Cover with water and simmer for 5 minutes, then drain and reserve. Squeeze juice from
this orange. Prepare the other orange by peeling and segmenting. Reserve the juice and segments separately.
6. Heat stock. In another saucepan, dissolve sugar in 30ml water. Boil rapidly until it caramelises. Add hot stock
immediately, but take care, as it may sputter. Heat until the caramel dissolves.
7. Check whether duck is cooked by piercing the thickest part of the thigh. If juices run clear, it is cooked. Remove duck when ready, carve into four portions and place on a serving dish. Keep hot.
8. Pour off fat from roasting tin and add dissolved caramel and
stock, lemon juice, orange juice and orange liqueur, if using.
9. Heat, stirring to lift pieces from bottom, and boil rapidly to
reduce. Taste and adjust seasoning.Strain sauce and pour over duck, or serve separately. Garnish with orange zest and
serve with couscous.