You will need
½ cup (125 ml) orange marmalade
2 T (30 ml) lemon juice
1 x 25 g Ina Paarman’s Liquid Chicken Stock
When oven cooking from start to finish:
Replenish water in the pan from time to time to prevent duck fat burning on the base of the pan and smoking up your kitchen.
Prick the skin of the duck all over with a pointed knife or sosatie stick. Season well inside and outside with Chicken Spice. Push a clove into each orange quarter and fill the duck cavity with orange quarters and a handful of thyme. Truss the bird. Best done the day before. Leave the duck open in the fridge to dry out the skin, this promotes crispness and helps with flavour development.
Combined Roast / Spitbraai method
Adjust the oven rack to one setting below the middle position. Preheat oven to 180°C. Place the duck in a casserole dish. Add Chicken Stock mixed with the water. Cover with wet baking paper. Cook for 1 ½ hours. Prepare medium hot coals. Secure the pre-cooked duck in a spitbraai basket or clamp on the rod of a spitbraai. Cook for 30 minutes without basting. Baste only once, just before serving, with Marmalade Baste and serve the rest of the baste on the side.
Roasting in the oven from start to finish
Adjust oven rack one setting below middle position. Preheat oven to 180°C. Roast duck breast side down on a rack over a pan with 2 cups (500 ml) of water for 20 minutes. Turn breast side up, and bake for a further 1 ¾ hours. Glaze duck, with basting mixture. Rest covered for 10 minutes, carve and serve with Marmalade Baste on the side.