Serves 4

1 oven-ready duck (2kg)
3 oranges
2 apples
1 bay leaf
125ml white wine
350ml beef stock
125ml orange juice
10g butter, cut into pats
cornflour
thyme
salt and pepper

Per portion: 810 kcal / 3387 kJ / protein 56g / fat 54g / carbohydrate 20g

1. Wash the duck inside and out, pat dry with kitchen roll and season with salt, pepper and thyme. Peel the apples and 2 of the oranges and cut into chunks. Put these into the duck cavity along with the bay leaf.

2. Place the duck into a roasting tin, breast side down. Dot with pats of butter and roast, uncovered. About halfway through the cooking time, pour in some wine and stock and continue to roast until tender. Remove the duck and keep warm.

3. Place the roasting tin on the hob. Skim as much fat as possible off the surface of the stock, then add the remaining wine, stock and orange juice. Mix cornflour with a small amount of cold water, then add some of the hot stock from the roasting tin. Stir in the cornflour mixture as required, bring the sauce to the boil and cook until thickened.

4. Carve the duck into portions, garnish with thin slices of orange cut from the remaining unpeeled orange and serve with the sauce.