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Heat the oven to 300F.
Cut three thick slices off the orange. Quarter up any remaining orange.
Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan.
Trim off excess fat from the duck. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. Then prick the skin with fork.
Place the duck, breast side up, on the orange slices. Put it in the oven and roast for 3 - 3 ½ hours, or until the meat is fork tender.
Raise the heat to 425F and roast for 15-20 minutes, or until the skin is golden brown.
Remove the duck from the oven and let it rest while you make the sauce.
In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. Add a couple of dashes of chipotle powder.
Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed.
Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices.
Transfer the sauce to a serving container. Carve the duck and serve it with the sauce.