Richard Dolby served duckling with the juice of a Seville orange in the sauce and the grated rind thrown over at the Thatched House in St James’s in 1830. Sweet oranges, being less bitter, are in general to be preferred.
Peel and cut an orange into thick slices and place these inside the duck. Remove the inside pith from the orange peel, cut it finely and boil in acup of water for 10–15 minutes. Roast the duck as in previous recipe and keep hot. Take the liver from the cooked giblets and crush it with the orange peel