Get yourself a high quality bird and pat dry

Season with sea salt and dry brine in the fridge, uncovered, overnight

Remove from fridge and gently score the fat on each breast using a sharp knife. It's much easier when the duck is super cold. Once scored, leave at room temp for an hour

For glaze, combine 2tbsp honey, 1tbsp sherry vinegar, 1tbsp Worcestershire sauce, 1tsp dark soy, 2 cloves garlic, rosemary, thyme and the peel of 1 whole orange

Bring to med heat and simmer for 5-7 mins till thickened and glossy, then leave to cool

Stuff the duck with oranges and onions, place on roasting tray, then brush duck with glaze

Roast in the oven at 200c and brush every 20 mins with more glaze to build up the colour and caramelisation - keep an eye on the internal breast temp. Remove once this hits ~125-130f and leave to rest for 30 mins

For the L'orange sauce: add 2tbsp granulated sugar to a pan and bring to med heat - stir continuously until it starts to melt and form a light caramel, then add in a good splash of sherry vinegar along with a double shot of Grand Marnier and whisk vigorously

Once combined, add in juice of 2-3 oranges and reduce slightly for 3-4 mins before adding in your 350ml chicken stock or demi glace

Leave this all to reduce for 10 mins, then add in a slurry of 1tbsp corn starch and 1tbsp water to thicken. Season with sea salt, thyme and black pepp and adjust to taste

Keep reducing till thickened, then finish with a few cubes of cold unsalted butter and whisk to emulsify. Finish with segments of orange

Carve your rested duck, slice and pour over your beautiful sauce - garnish with chives