Whole roast duck with cranberry and orange sauce, braised fennel Recipe · Gressingham

Ingredients

• 1 whole Gressingham duck
• 1 tbsp light olive oil
• 2 onions, peeled, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 sticks celery, roughly chopped
• 1 head garlic, cut in half
• Small bunch thyme
• 3 sprigs rosemary
• 3 bulbs fennel, cut in half lengthways
• 50g salted butter
• 125 ml white wine
• 200 ml chicken stock
• 1 whole orange, thickly sliced
• 500g cranberries (fresh or frozen )
• 150 to 170g caster sugar depending on sharpness of cranberry.
• 3 tbsp marmalade