This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
The Creoles of Martinique have a very delicious way of preparing duck with oranges—which is merely a variation of duck " bigarade." Here is the recipe:
A young duck, 6 small oranges or 4 large ones, 1 cupful of stock, a pinch of allspice, a little nutmeg, 2 or 3 cloves, butter, salt and pepper.
Melt 4 ozs. of butter in an earthenware casserole and cook the duck, well seasoned with salt and pepper, to a golden brown. Remove the duck, add a sprinkling of flour, let it brown and add the stock, mixing well. Now add the spices, cook for a few minutes, and add 1 tablespoon of orange peel, finely shredded. Put the duck back in the casserole and cook till it is quite tender. Dish up, pour the gravy over it and garnish with thin slices of oranges.