Ingredients

• 1 duckling
•   salt and pepper
• 1 Tbs sugar
• 300ml (10fl oz) dry white wine
• 1 Tbs wine vinegar
• 1 small glass Cognac or Cointreau
• juice of 2 oranges, juiced
• 2 oranges, peeled, removing every bit of pith, and sliced

Method

1. Sprinkle the duck inside and out with salt and pepper.
2. Roast, breast side down, in an oven dish at 200C (400F, gas mark 6) for half an hour.
3. Take it out, turn it over, prick the skin all over with a fork to allow the melting fat to escape, and roast for half an hour longer or until done to your liking.
4. For the sauce, heat the sugar in a saucepan until it is brown and caramelised, add the wine and vinegar and simmer until reduced by almost half.
5. Add the Cognac or Cointreau and orange juice and cook a few minutes longer. You can thicken the sauce with a knob of butter mixed with 1 Tbs of flour, arrowroot or cornflour but it is good as it is.
6. Just before serving, cut the orange slices in half and heat through in the sauce.
7. Serve the duck cut in quarters, with sauce poured over, garnished with orange slices.

Notes