Prick the skin of the duck all over with a pointed knife or sosatie stick. Season well inside and outside with Chicken Spice. Push a clove into each orange quarter and fill the duck cavity with orange quarters and a handful of thyme. Truss the bird. Best done the day before.
Adjust the oven rack to one setting below the middle position. Preheat oven to 180°C. Place the duck in a casserole dish. Add Chicken Stock mixed in with the water. Cover with wet baking paper. Cook for 1 ¼ hours (can be done the day before). Prepare medium hot coals. Secure the pre-cooked duck in a spitbraai basket or clamp on the rod of a spitbraai. Cook for 1 hour without basting. Baste only once, just before serving, with Marmalade Baste and serve the rest of the baste on the side.
Adjust oven rack one setting below middle position. Preheat oven to 180°C. Roast duck breast side down on a rack over a pan with 2 cups of water for 20 minutes. Turn breast side up, and bake for a further 1 ¾ hours. Glaze duck, with basting mixture. Rest covered for 10 minutes, carve and serve with Marmalade Baste on the side.
When oven cooking from start to finish: Replenish water in the pan from time to time to prevent duck fat burning on the base of the pan and smoking up your kitchen.