Start by washing the duck and patting dry with kitchen paper. Place the duck into a Cook-in-bag with ¼ of the fresh orange, set aside.
In a jug add the jam, orange juice, gravy mix, flour, salt, sugar and hot water and mix well. Add this mixture to the duck. Secure bag with a tie and place in baking tin. Slit the top of bag twice (1inch slits will do, this is to let out the steam when the duck is cooking) and place in the oven.
Cook 2 hours at 350°F, 180°C or gas mark 4.
Serve with potatoes and broccoli, using the marinade the duck was cooked in as a sauce.
This is a firm favorite as it always makes the meat really juicy and fthe meat falls off the bone.
Tip: Downgrade to a midweek dish by using 4 chicken legs and cut cooking time to 1 hour.
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