Step 1

Preheat oven at 160°C/140°C fan-forced.

Step 2

Wash clean and pat duck dry. Place salt and pepper into pestle and mortar and grind. Rub duck all over with combined salt and pepper.

Step 3

Heat oil in a large heavy-based ovenproof dish over a medium heat. Cook duck until browned all over. Remove duck and set aside.

Step 4

Stir butter, liqueur, orange juice and vinegar into dish with juices and stir over a low heat until butter has melted.

Step 5

Remove from heat, return duck to dish and layer orange slices over duck. Cover and cook for 2 hours or until meat is tender and cooked through.

Step 6

Gently remove duck and place onto a serving plate breast side up, layer over orange slices and cover to keep warm.

Step 7

Tilt dish slightly and ladle off most of the duck fat sitting on top of juices (about 1/2 cup). Strain remaining juices into a medium saucepan and whisk in jam until smooth.

Step 8

Bring to the boil, and cook for about 5-10 minutes or until mixture has thickened. Remove from heat and gradually whisk in cold butter. Pour over duck. Serve with vegetables of your choice.