Duck with Orange

• 2×4 lb (1.8 kg) oven-ready ducklings
• salt
• 2 orang

Wipe duck and remove giblets. Prick the skins all over with a fork and rub well with salt. Cut the 2 oranges in chunks and push half inside each body cavity, then skewer the cavities closed. Place in a roasting tin and add the water. Roast in an oven heated to 350°F (180°C) or gas no. 4, allowing 30 minutes per 1