Cooking guidelines from defrosted: Pre-heat oven to 190°C / Fan 170°C / Gas Mark 5. Carefully cut the bag open, separate the duck and orange slices from the juices. Remove all hardened duck fat. Empty remaining orange sauce into small pan. Carefully place the duck skin side up (with or without orange slices) onto a pre-heated tray ideally nonstick or lined with baking parchment paper. Cook in the oven for approx. 30-35 mins. If the skin is not sufficiently crispy over the entire duck turn the oven up for final 10 minutes to 200°C / Fan 180°C / Gas Mark 6. Alternatively, if starting to brown too much, too quickly, cover with baking foil to avoid burning.
Bring sauce to simmer during final 5 minutes of oven cook, reduce to thicken and season to taste. Baste over duck during reheat if required or serve separately with roast duck. Remove from oven, stand for 5 minutes before serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked. Cooking appliances vary in performance, these are guidelines only.