Wash duck, soak breasts and back two hours in salted water. Preheat oven to 425F degrees. Dry and Rub duck in and out with white pepper. Put breast down on rack of oven baking dish filled with 2 cups of water, bake 1 1/2 hour. Baste regularly with pan drippings to turn skin crisp.

Reduce oven to 350F degrees,flip duck with breast up, finish baking and basting ten more minutes. Turn oven off, rest duck in oven to reabsorb the juices in the meat. Pour pan drippings in pan, add juice of four oranges, flour, butter, sherry wine, paprika powder, chicken bouillion cube, pepper, salt, orange peel zest. Peel and slice remaining oranges, boil in sauce.