Rub some kosher salt onto the duck. Heat the broth in a large pot until it is simmering. Add the duck and poach it in the simmering broth for 5–10 minutes. This tightens the skin and opens the pores. Remove the duck from the broth and refrigerate, uncovered, until dry.

Using a blowtorch, singe the skin of the duck and remove any remaining feathers. If you don’t have a blowtorch, hold the duck over a direct flame from a gas range. If this sounds too adventurous for you, don’t worry – it’s not essential to the success of the recipe and can be skipped, though it does result in a better dish. This step sears the meat, tightening the skin.

Preheat the oven to 325°F. Place the duck, breast side up, on a rack in a roasting pan and roast for one hour. Turn the duck over and return to the oven for another hour. Then turn the duck breast side up again and roast for 30 minutes more. (Total time: two and a half hours.) There will be a lot of fat released.

To make the orange sauce, combine the sugar and water in a small saucepan and heat until the sugar is dissolved. Add the oranges and poach them in the sauce until the liquid begins to caramelize and darken in color. This should be done over a very low heat and for a long time – up to 45 minutes.

In a separate saucepan, bring the juice, stock, liqueur and honey to a boil and then reduce the flame until the mixture is syrupy. Add any extra liquid from the oranges to this sauce.

When the duck is finished cooking and has had a chance to rest out of the oven, carve it into four pieces. Spoon the oranges and sauce over the duck and serve.