|Duckling||4 Pound (1 Whole, 800 Gram)|
|Brown bread crumbs||100 Gram (Fresh)|
|Duck liver||1 , pureed (From The Giblets)|
|Orange||1 (Use Juice And Rind)|
|Onion||1 Small, finely chopped|
|Egg||1 , beaten (Size 3)|
|Black pepper||To Taste|
|Orange marmalade||8 Ounce (225 Gram)|
Preheat the oven to Gas Mark 4.
Remove the giblets from the duck, and wash the cavity with cold water.
Mix together the stuffing ingredients and season well.
Stuff the bird at the neck and tuck in the ends of the legs.
Place the bird on a roasting trivet.
Warm the marmalade in a pan until it is liquid and brush over the duck, to cover it completely.
Use any remaining marmalade by brushing over during cooking.
Roast on the second shelf for thirty minutes per 450 g (1 lb) plus thirty minutes.
If the ends of the legs become brown, cover with a little foil.