Instructions

1. Mix the cranberries, honey, and half a cup of water in a small saucepan and cook gently, until the cranberries are soft and the sauce is jam-like. Strain through a sieve into a bowl and let it cool. (Keep the cranberry pulp)
2. Preheat the oven to 220°C.
3. Remove the giblets from the duck and set aside. Dry the duck with a tea-towel.
4. Put the duck on a wire rack over the sink and pour over it some boiling water from a kettle, then dry again.
5. Put the orange peel and half the onion in the cavity. Season with salt and pepper – inside and out - then put the duck in a baking tray (on a wire rack and pour some wine or water in the tray.
6. Roast the duck for 15 minutes, then turn down the heat to 180°C.
7. After 15 minutes take the duck out and brush the skin all over with the cranberry glaze. Repeat this every 15 minutes until you get a crispy, deep red skin. It should take about 60-90 minutes.
8. While the duck is roasting, make a broth with the giblets: roughly chop the remaining onion and the duck heart, gizzard and liver. Put these in a saucepan, add some oil and fry for 5 minutes. Add a small glass of white wine or water and a cup of chicken stock. Add the remaining cranberry pulp. Simmer gently for an hour or so, until the broth is reduced to a thick broth. Strain and discard the solids (or blend, if you want a thick, textured gravy).
9. When the duck has finished roasting, remove it from the oven, transfer to a platter, cover and rest.
10. Strain the pan juices into a glass measuring jug, let it rest for 5 minutes, then remove the fat from the surface ( keep the fat for roasting potatoes etc).
11. Add the broth and roasting juices to the pan and deglaze it by scraping up the bits from the base of the pan. Cook for a couple of minutes until combined. Strain this through a sieve into a small saucepan. Add the remaining cranberry glaze to it then bring to a simmer. Taste and adjust the gravy to your liking. If it's too thick, add more wine or stock.
12. Carve the duck and serve with the cranberry gravy and your chosen side dishes.