Preheat the oven to 200C.
Place the duck in a roasting try and cook in the oven for 90 minutes.
Meanwhile, prepare the Espagnol sauce. Gently sweat the bacon and carrot in oil. Add the flour and stir to mix.
Add the tomato puree and when mixed add about the hot chicken stock and boquet garni if desired.Simmer gently for about 20 mins.
In a separate pan heat up the white wine vinegar and add about 50g of sugar. Cook until sugar has caramelised, then add the dry white wine.
Add vinegar mixture to Espagnol sauce.
Add the orange slices and gently simmer the sauce.
Remove the duck from oven. Keeping the skin on, carve off the breasts completely. Carve off the legs and keep the meat warm.
Place the carcass of the duck in the pan with the sauce and leave it to simmer gently for about 35 mins, and the sauce has reduced and thickened.
When cooked strain the sauce through a fine sieve and keep warm.
To serve, slice breasts on the diagonal and serve on warm plates with new potatoes and asparagus or broccoli. Pour strained sauce over the duck meat.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.