• 2 wild ducks
  • 5 rashers of streaky smoked bacon
  • 2 large onions
  • 2 cloves of garlic
  • 150ml (¼ pint) white wine
  • 1 orange
  • 2 lemons
  • 1 tablespoon of marmalade
  • Salt and freshly ground black pepper
  • Oil

Preheat the oven to 230C (450F/Gas mark 8).

Season the ducks well. Roast them in the oven for about 15 minutes until well browned.

Take out of the oven and set aside.

Reduce the oven to 170C (325F/Gas mark 3).

Chop up the bacon, onions and garlic.

Heat a little oil in a casserole, large enough to hold the two ducks and fry the bacon, onions and garlic until soft.

Chop up the lemons and orange, keeping the peel on but removing any pips and add this to the casserole together with the marmalade and wine.

Add the ducks breast-side-down, season and bring to a boil, simmer gently and transfer to the oven for at least 30-40 minutes, until the duck is perfectly tender.

Taste to adjust the sweet and sour taste.

Delicious served with mash potato.