1 duck, around 2.5 kg in weight, with giblets
a handful of cloves
For the gravy: take giblets, place in a pan with one of the onions (peeled and quartered), some bay leaves, rosemary, and a quarter of one orange. Cover with water, and simmer gently whilst the rest is cooking.
Peel and quarter the other onion, stuff into the duck together with the remainder of the first orange, 4 or 5 cloves, 4 or so bay leaves, and some rosemary.
Pierce the skin of the duck slightly in several places, only piercing through the fatty layers but not right into the meat (to ensure the juices don't escape). Put cloves into the pierce sites. Slice the other orange and place over the top of the duck, together with a few bay leaves and some rosemary.
On the Rayburn the temperatures are not terribly precise as this picture shows, but I have got used to it. This picture shows 'low roast' temperature. Whack it up so the red hand is nearer to the s or even the t on 'Roast', but keep and eye on it to make sure it doesn't burn.
Once done, take out of oven, and place the duck onto a meat board or serving dish. Drain off the fat from the pan (keep this-it is the best fat for cooking roast veg, especially potatoes).
Make the gravy from the giblet stock (strained) and browning from the bottom of the duck roasting pan. I added a hefty splosh of cider, and some vignotti (grape must, utterly delicious, a recent discovery which I ordered online from getoily.