Orange duck

Wash the duck thoroughly and pat dry. This will promote even browning later on.

Season the inside with salt and pepper and stuff with the orange pieces in the tin. You can also sew it in to prevent the meat from drying out during cooking.

Place the duck on a baking tray and brush with oil. It is important that the pan is deep enough to allow for the fat to render out of the duck.

Place in a preheated oven and bake for about 1.5 hours. Baste occasionally with its own fat.

When the meat is almost done, brush it with half a tablespoon of honey to give it a nice shiny brown skin.

Before removing from the oven, squeeze the fresh orange juice over the top and brush with the remaining honey. This makes the duck really fragrant and delicious.