Roast Norfolk Duckling with Orange Served with Bubble and Squeak

Ingredients

• 1 tsp Soft Brown Sugar
• 1 tbsp Red Wine Vinegar
• 2 tbsp Marmalade, runny
• 1 g Butter, a little for frying liver
• 225 g Salted Butter
• 1 piece Orange, peeled and segmented
• 175 ml Red Wine
• 1.8 kg Duckling with giblets
• 3 clove Garlic, chopped
• 1 sprig Sage
• 1 g Salt, to taste
• 1 g Black Pepper, freshly ground, to taste
• 1 piece Carrot, chopped
• 1 stick Celery
• 3 piece Potato, large, for baking
• 450 g Swede, cubed
• 350 g Parsnips, chopped
• 1 piece Savoy Cabbage, leaves separated, center stalks removed
• 3 piece Onion, medium, thinly sliced
• 1 ml Olive Oil, for frying