Roasting a duck

Ingredients

1 duck weighing 2kg/4.5lb
1 orange, halved

Method

1. Heat the oven to 190C/375F/Gas5.
2. Put the duck on a rack in a roasting tin and put the orange halves inside. Pierce the duck s skin with a skewer all over which lets the fat run out.
3. Roast in the oven for 80-90 minutes.
4. Allow to rest covered with foil for 15 minutes before carving.
5. Drain the fat from the juices and make gravy with them.
6. Serve with gravy, bread sauce, stuffing and bacon rolls.