Cheat's duck à l'orange

Preheat the oven to 200ºC, gas mark 6. Empty the duck and liquor into an ovenproof dish, cover with foil and roast for 20 minutes.

Meanwhile, melt the butter in a frying pan over a medium heat. Add the onion, carrot, celery and thyme, season, then fry for 10 minutes until softened and lightly coloured. Stir in the tomato purée, followed 1 minute later by the flour. Stir together to let the flour coat all the vegetables and turn a little golden, then add the wine. Bring to the boil, then simmer until reduced by half. Add the chicken stock, sugar, cider vinegar and orange juice. Bring to the boil, then simmer for 10 minutes until thickened and rich. Add a little more orange juice or water if too thick.

Pour the juices from the cooked duck out of the bottom of the dish into a jug. Spoon off the fat from the top, then add the juices to the orange sauce, using a balloon whisk to emulsify. Strain through a fine mesh sieve into a different pan, then set over a low heat to keep warm. Stir in the marmalade and taste. Season if needed.

Finish the duck under a grill preheated to high, until crisp and golden on top (about 5 minutes). Divide the duck between 2 plates with the orange sauce, then serve. Lovely with steamed spring greens, if liked.