Serves 4
Preparation Time: 25 minutes
Cooking time: 1 hour 30 minutes Rotisserie/grill 200°C

2.3kg (5lb)
duck 15ml (1 tbsp)
olive oil
Finely ground sea salt and black pepper
1 orange,
Quartered Bunch fresh thyme
2 bulbs garlic

For the jus:

15ml (1 tbsp) olive oil 1 red onion, peeled and finely chopped
15ml (1 tbsp) plain flour
400ml (3/4 pint) stock, either homemade using the duck giblets, or chicken stock
15ml (1 tbsp) clear honey Juice of an orange
100ml (3 1/2 fl oz) white wine
30ml (2 tbsp) Grand Marner

Preheat the small oven of your Britannia range cooker to 200°C using the grill function. Place the grill pan at the bottom shelf position. If yours is a 150cm cooker, you will find the rotisserie in the largest oven.

Remove the giblets from the duck. Rub the skin with the olive oil and season well. Push the orange, half of the thyme and a bulb of garlic into the duck cavity.

Place the first fork onto the rotisserie spit and fix firmly. Push the spit through the cavity of the duck, and push the fork firmly into the bone area under the breast. Position the second fork on the spit and push into the duck below the thighs and then secure the fork.

Turn off the rotisserie and place the spit on the rotisserie rack and locate the end into the rotisserie motor. Push firmly into position. Scatter the remaining orange, thyme and garlic (broken into cloves) into the grill pan and restart the rotisserie. Cook for 1 hour 30 mintues.

Remove the duck from the oven. Place on a serving dish and cover loosely with foil. Allow the duck to rest whilst you make the jus.

For the jus: Drain the excess fat from the grill pan, reserving the remaining juices, orange, thyme and garlic. Heat the oil in a small saucepan. Add the red onion and fry until golden brown. Add the flour and cook for 1 minute.

Add the stock, duck juices, orange, thyme and garlic and cook until reduced by half. Strain into a bowl. Return the sauce to the pan and add the honey, orange juice and wine and cook until reduced by a third. Add the Grand Marnier and season to taste.

Finally, carve the duck and serve with the jus and Hasselback roast potatoes. View the rotisserie video demonstration to see how this recipe is prepared.