Whole Poultry with Citrus Fruit

Heat the oven to 180°C | 350F | gas 4.

Rinse the duck and pat dry. Season the inside of the duck with salt. Wash the oranges and finely chop 3 of them. Stuff the duck with the oranges and bind with kitchen twine. Season the outside of the duck with salt and pepper.

Clean, wash and chop the mirepoix. Heat the olive oil in a frying pan and sauté the mirepoix. Deglaze with chicken stock and pour into a drip tray. Place the drip tray onto the bottom of the oven, and place the duck onto the oven rack above the drip tray. Cook for 1 hour.

Turn the oven up to a temperature of 200°C | 400F | gas 6 and baste the duck with juices from the drip tray. Cook for a further hour.

In the meantime chop 1 orange and thinly slice the other orange. Remove the drip tray from the oven about 15 minutes before the end of the cooking time. Strain through a sieve, catching any juices. Heat the butter in a saucepan and add the chopped orange pieces. Sprinkle with sugar. Stir and allow to caramelise. Deglaze with the duck juices. Remove any fat and reduce by half. Season with salt and pepper. Remove the orange pieces.