Wash the giblets and pat dry. Fry in a deep saucepan over a medium heat for 1-2 minutes to brown, then add 2 cups boiling water and a stock cube and simmer on a low temperature for an hour, while following the rest of the steps, to make duck stock.

Preheat the oven to 175C, allow the duck to come to room temperature, scoring the outer skin but being careful not to cut the skin. Season generously with salt and pepper and stuff the cavity with the thyme, rosemary and half of an orange.

Peel and chop the carrot and turnip and place them at the bottom of a large roasting pan. Cover with the duck and place in the oven, breasts down, for 1 hour.

Take the duck out of the oven and strain as much of the fat as possible into a bowl and set aside (this can be used for roast potatoes). Sprinkle the flour over the vegetables and add the wine and duck stock (including the giblets) and mix together to dissolve the flour. Add any remaining whole herbs and aromatics you want to add to the flavour. Place the duck back in the roasting pan along with the cooking liquid and return to the oven, roast for a further hour.

When the duck reaches the desired internal temperature (57C for rare, 75C for medium) remove from the pan and set aside to rest.

In a separate large saucepan, add the marmalade and Cointreau and heat over a medium heat until it starts to caramelise and bubble, then add the orange juice and lemon juice, grate over the orange zest. Place a fine sieve over the pan and pour in the cooking juices. Discard the solids.

Bring the sauce to a boil then reduce the heat and simmer until it thickens to a sauce consistency (around 10-15 minutes). Skim any fat that rises to the surface. Add a knob of butter at the end to give a glossy shine. Carve the duck and pour over the sauce, serve with greens or potatoes (I recommend orange zested roast potatoes).