Oven temperature 160C.
Dry duck well if bought in a plastic bag. Cut half lemon into two quarters and place 2 quarters of lemon and one stick rosemary in cavity.
Tuck the wings underneath the duck (otherwise the opart of meat the wings naturally cover will not cook properly)
Smother duck in marmalade over every bit of the skin and sprinkle remaining rosemary leaves, chopped finely. Salt and drizzle with extra virgin olive oil.
Place on a trivet in oven tray breast side up.
Bake till tender (1 ½ hours to 2 ½ hours......will all depend on the age of the duck...)
Place a little water in the base of the pan.
When breast ‘gives’ to the touch, take out of oven and pour verjuice over. Leave to rest half an hour before carving.
Serve with bitter greens like chickory.
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