1 duck, plucked
half an onion, chopped
some lard
3 tablespoonfuls of marmalade
bacon, sliced, or belly pork, sliced


1. Place the duck, breast downwards, in a roasting dish containing the onion and lard. Cover it with marmalade and then place the bacon or pork over it.

2. Put the dish in the oven for 40 minutes at 200øC.

3. Ten minutes before the duck needs to come out, reverse the duck so the breast faces upwards in order to crisp the skin.