| 1 onion, peeled and diced | 2 sprigs thyme |
| 2 carrots, peeled and chopped | 2 tbsp all-purpose flour |
| 5 pound duck thawed | 2 cups chicken stock |
| salt and pepper to taste | 1 cup white wine |
| ½ orange | 1 cup fresh orange juice |
| 2 cloves garlic, chopped | ½ cup orange marmelade |
Preheat the oven to 350°F.
Arrange the onion and carrots over the bottom of a deep roasting pan. Prick the duck all over with a fork. Season liberally with the salt and pepper both inside and out, then stuff the cavity with the garlic, orange half, and thyme. Set the duck, breast-side down, in the pan and roast for 1 ½ hours.
Transfer the duck to a baking sheet. Very carefully, pour off as much duck fat as possible from the pan into a cup. Sprinkle the flour into the pan, then stir in the stock and wine. Return the duck to the pan, breast side up. Continue to roast until golden brown, about an hour.
Transfer the duck back to the baking sheet. Place a fine-mesh strainer over a saucepan and scrape the dripping and vegetables from the roast pan into the strainer. Discard the solids. Add the orange juice and marmalade to the saucepan. Bring to boil over high heat. Reduce the heat to low and simmer until it reduces to a sauce consistency, about 10 minutes.