The night before you cook your duck, it's best to take it out of the packaging and rinse the bird. Pat the duck dry with a kitchen towel and place it on a cooling rack over a baking tray. Allow it to air dry in the fridge overnight.

The next day, preheat your oven to 220°C/ 210°C fan oven.

Massage a generous pinch of salt over the skin and drizzle a little bit of olive oil. Place the duck, breast side up in a Le Creuset 31cm Signature Oval Casserole and roast for 20 minutes.

Remove from the oven and reduce the oven temperature to 180°C. Place your garlic, red onions and half of the sage leaves under and around the duck in the casserole and return it to the oven to cook for 1 hour with the lid on.

Decant the marmalade into a small saucepan and bring to a simmer, allowing it to heat through. Remove the lid of your casserole and roast the duck for another 30 minutes. Then using a basting brush, glaze the duck with half of the marmalade. Return the duck to the oven for 20 minutes uncovered.

Remove again and carefully arrange the remaining sage leaves along the surface of the duck breasts to create a beautiful pattern. Baste the duck with more marmalade and roast for 10 minutes.

Allow the duck to rest for 20 minutes before carving and serving.