• 4 - 4 ½ lb (1.8 - 2 kg ) plump duck , fresh or thawed frozen.
• A little salt.
• 1 medium size UGLI ® tangelo.
• 4 tbsp Cointreau.

TO GARNISH:

• Small bunch watercress , washed and drained.
• 6 - 8 potatoes.

METHOD:

• Prick the duck all over with a fork. 
• Rub a little salt into the duck skin and place on a trivet in a roasting pan.
• Roast for 1½ - 1¾ hours at 375 deg F ( 180 deg C) without basting.
• Meanwhile cut the skin including the pith off the UGLI tangelo. Carefully slice the fruit into slices and cut in half.
• Gently poach the fruit in Cointreau for 4 - 5 minutes then pour the remaining delicious juice over the duck when cooked on the serving plate.
• Garnish with the fruit slices , watercress or mashed potatoes