Glazed Game Bird

Heat the oven to 200°C (180° fan) 400°F gas 6.

Rub the duck with half the flour and salt and pepper to taste. Place the duck in a baking dish or roasting tin.

Cook for 20 minutes, then remove from the oven and prick the skin (not the flesh) with a sharp knife – this allows the fat to run out and the skin to crisp up.

Reduce the oven temperature to 160°C (140° fan) 325°F gas 3.

Place the orange segments in the dish and return to the oven and cook for a further 20 minutes.

Prick the skin again and return to the oven for a further 20 minutes, by which time the duck should be cooked. Keep hot.

Remove the bitter white pith from the oranges and cut the rind into thin strips. Place in a pan with the water and bring to a boil. Cook for 15 minutes, then remove from the heat and stir in the sherry.

Squeeze the juice from the oranges.

Pour off the fat from the baking dish. Pour the duck juices into a pan and stir in the cornflour. Add the softened orange peel, sherry, stock and orange juice to the pan and cook over a low heat for 2-3 minutes until slightly thickened. Pour some of the sauce over the duck.