Ingredients:
4 - 4½ lb (1.8 - 2 kg) plump duck, fresh or thawed frozen
A little salt
1 medium sized UGLI® tangelo
4 tbsp Cointreau
To garnish:
Small bunch watercress, washed and drained
6 - 8 potatos

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 and duchesse or mashed potatoes.