For 4 to 6 servings:
For the meat
2kg duck
1/2 orange
1/2 lemon
20g Henry Langdon Roasted Spices Sea Salt Rub
For the sauce
200ml Freshstock chicken stock
250ml blood orange juice
50g sugar
50ml cream
30g Lindt chilli dark chocolate
30ml vinegar
30ml Grand Marnier
Sea salt and freshly cracked pepper