Method

• 1.
  Preheat the oven to 200°C. Season the duck with salt and black pepper.
• 2.
  Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.
• 3.
  Meanwhile, drain all but 1 tablespoon fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.
• 4.
  Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.

• 5.
  Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.
• 6.
  Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.