Prick the duck skin all over with a skewer

In a pestle and mortar, smash together the orange zest, chopped rosemary, nutmeg, garlic and sea salt

Rub the mixture all over the duck skin as well as the inside

Place the orange halves and stalks of rosemary inside the duck

Place the duck on a rack in a roasting tray and roast, uncovered for 2 hrs at 180C/350F/Gas Mark 4

Leave to rest for about 20 minutes covered in foil before serving