• 1 duck
• fat for basting
• 1 large orange
• 1 tablesp. brandy or red wine

Truss and roast duck in a fairly hot oven (375°–400° F., Gas 5–6) for 1–1¼ hr., until tender, basting if necessary. Meanwhile, stand the orange in a pan of boiling water for about 3 min., remove skin, cut orange into sections, soak these in brandy or wine. Remove all white pith from the skin, cut the latter into thin strips, boil in a little water for about 5 min., drain. Heat the orange sections gently in the brandy. Remove trussing strings from duck. Serve with strips of rind and hot orange sections as a garnish.