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Preheat oven to 350 degrees F.
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Setting aside 3 pieces of quartered orange, place the remaining wedges into the duck. Tie the legs together with kitchen string. Lightly pierce the skin with a fork (without piercing the meat). This allow the fat to drip out while roasting.
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Combine marmalade and soy sauce in a bowl, rubbing 3 tbsp under the skin by the breast meat. Sprinkle with cumin, coriander, salt and pepper. Place breast side down in a roasting pan.
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After an hour, drain the fat and flip the duck so that its breast-side up. Continue roasting, basting with remaining marmalade mixture every 15-20 minutes. After 1 hour, check the temperature by the thigh without touching the bone (should register at 165 degrees F).
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Let rest for 15 minutes and serve with fresh greens.